Homemade sunflower halva: A simple, sweet indulgence

This dessert is made from just two ingredients, disappearing from the table so quickly that only crumbs are left. Thanks to its unique sweetness, halva is a favourite in my family. Since I started making it at home, I have stopped buying the ready-made versions from the store.

There is something that distinguishes store-bought halva from the one I prepare by hand at home. Instead of sesame seeds, I use sunflower seeds and honey. These two ingredients are always in my kitchen, so I can easily make homemade halva when I crave something sweet. The preparation is simple but requires patience because the completed mixture should spend the entire night in the fridge.

Halva is one of the oldest confectionery products, and it continues to be very popular. It is most commonly known as a sesame product, but in Ukraine, the sunflower version is more popular.

Sunflower seeds provide a significant amount of vitamin E, which has strong antioxidant properties. It helps combat harmful free radicals, protecting cells from oxidative stress. Vitamin E slows the skin's aging process, improving its appearance and overall condition.

Halva is also rich in polyunsaturated omega-6 fatty acids. These acids benefit maintaining proper blood pressure, cardiovascular system function, and cholesterol level control. Additionally, they support the development of healthy vision and the nervous system. However, despite its numerous benefits, halva should be consumed in moderation, as it contains a considerable amount of fat and is very high in calories.

Ingredients:

• 285 grams of hulled sunflower seeds,
• 100 to 120 grams of liquid honey.

Instructions:

1. Toast the sunflower seeds in a dry pan until they release their fragrance and turn golden.
2. Set the toasted seeds aside to cool.
3. Once cooled, grind the seeds very finely. Use a coffee grinder or a high-powered blender for this purpose.
4. Add honey to the blended sunflower seeds and mix everything together. The mixture should have the consistency of modelling clay.
5. Transfer the prepared mixture to a small loaf pan lined with plastic wrap and press it down.
6. Place the halva in the fridge overnight.
7. Serve sliced the next day.