Halva

A simple dessert, soft and sweet. Unusually nice taste.

Ingredients

Dough:

• 1 cup of oil
• 1,5 cup of flour

Agda:

• 1 cup of sugar
• 1,5 cup of water

The measure for the glass is 200 ml.

Preparation

Put the oil in the pot to heat it up. When the oil is heated, add the flour. Fry until the desired color for about 10 minutes. We put the agda to cook for about 7 minutes. When the flour has a dark golden color, remove it from the stove and slowly pour the hot agda into the hot halva. Mix until there are no lumps. Cool down.

Serving

The cooled halva is taken out into pieces with a spoon. It is sprinkled with sugar (crystal or powder) or ground nuts. In the past, it was most often served with homemade rosehip juice.

Occasions when is beeing prepared

Halva was made both for joy and sorrow, but also for all occasions (a universal dessert), because it did not require a large expense.

Related stories 

The name halva comes from the Arabic word halva, which means sweet. The recipe for halvah was most likely brought to this area by the Ottoman culture. There are several types of halva: ordinary, jam-halva, ceten-halva, tahan-halva, zenečija and rešedija.