Homemade halva: Sweet indulgence with a healthy twist

This dessert is made from just two ingredients, and it vanishes so quickly that there's only a trace left. Due to its unique sweetness, halva is a beloved treat in my family. Since I began making it home, I've stopped buying the shop-bought versions.

Something sets store-bought halva apart from the version I prepare by hand. Instead of sesame seeds, I use sunflower seeds and honey. These two ingredients are always available in my kitchen, so when I fancy something very sweet, I can easily make homemade halva. The preparation is straightforward, but it requires patience, as the mixture needs to stay in the fridge overnight.

Halva is one of the oldest confectionery items and continues to be highly popular. It is most commonly associated with sesame seeds, but the sunflower version is more favoured in Ukraine.

Sunflower seeds provide a substantial amount of vitamin E, known for its strong antioxidant properties. Vitamin E helps combat harmful free radicals, protecting cells from oxidative stress. It also helps slow down the skin's ageing process, enhancing its appearance and overall condition.

Halva is also rich in polyunsaturated omega-6 fatty acids. These acids are beneficial for maintaining healthy blood pressure, supporting cardiovascular function, and controlling cholesterol levels. Moreover, they promote healthy vision and support the nervous system. However, it's important to note that despite its numerous benefits, halva should be consumed in moderation, as it contains a notable amount of fats and is high in calories.

Ingredients:

• 280 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 cling film and press it down.
6. Place the halva in the fridge overnight.
7. Serve sliced the next day.