Homemade halva is very easy to prepare, and you don’t need ☝️ either flour or butter in the recipe❗ There is enough oil in the sunflower seeds themselves, and the white caramel mass gives the desired structure. Halva according to this recipe is similar in taste to store-bought halva, but its structure is much more tender, there are no hard "veins" of sugar, and therefore it seems to melt in your mouth. An important ☝️ step in cooking is grinding the seeds to a paste, so you need a good grinder. I used a 600 W chopper, and divided all the seeds into two portions and crushed them in 2 stages, after the first I let the technique ☝️ cool down, because any chopper heats up during continuous grinding. It took about 7 minutes (+/-) to grind one portion. But the result is worth it! The halva itself is incredibly tasty, you must try it. IMPORTANT If the seeds are already peeled and fried, then they only need to be dried. Do not overcook the seeds, otherwise you can spoil the taste and color of the product. A drop of ready-made syrup should stretch, not tear. Stir not too long to leave "streaks" in the halvah and not lose airiness. I translated the ingredients into spoons and glasses, see below. But still I advise you to always stick to grams. Cook with pleasure! Ingredients: sunflower seeds - 400 g = 25 tbsp. sugar - 200 g = 1 cup (200 ml) water - 50 g = 3.5 tbsp. protein - 20 g = 1 piece salt - 1 pinch Yield: a little over 600 g #cooking_delicious #halva