Rediscovering sunflower halva: A homemade delight
Halva was one of the iconic desserts during the times of the Cold War. Today, it can be easily prepared at home using just two ingredients that are readily available in stores.
When access to sweets was limited, homemade desserts were incredibly popular. Sunflower halva was among the most frequently prepared ones—sweet, satisfying, and easy to make. Nowadays, it has been replaced by ready-made products, often filled with additives.
Where did halva originate from and why is it worth eating?
Halva has roots that trace back to India, from where it traveled to the Middle East and later to Europe and the whole world. Today, we know that besides its taste, halva provides valuable nutrients—unsaturated fatty acids, vitamins, and antioxidants.
It supports the cardiovascular system and also has a positive effect on skin appearance. All this can delay the aging process. However, it's important to remember that it's a high-calorie dessert, so it's best to consume it in moderation.
How to make sunflower and honey halva?
To make homemade halva, you only need two things: shelled sunflower seeds and honey. First, toast the sunflower seeds in a dry pan, stirring until they turn golden. After cooling, blend them into a smooth paste. Then add about 150 millilitres of honey and mix thoroughly. Transfer the prepared paste into a mold and refrigerate for at least a few hours, preferably overnight.
After chilling, the mixture will harden and acquire the consistency known from classic halva. It's a simple way to relive childhood flavours—this time in a healthy, homemade version.
