forkue
Halvaytar (Uzbek Flour Halva)

Uzbek · Dessert · Easy

Halvaytar (Uzbek Flour Halva)

Total
35 min
Prep
10 min
Serves
6
Calories
190
Jump to recipe

Flour toasted in butter turns into a smooth, caramel-colored Uzbek sweet when warm sugar syrup is whisked into the pan.

The flavor of Halvaytar (Uzbek Flour Halva) comes from patiently browning flour in fat. Warm syrup loosens the toasted paste into a soft, spoonable sweet, quite different in texture from a firm block of sesame halva.

Use a pale pan or watch the flour closely so you can judge its color. Stop at a rich hazelnut brown; burnt flour stays bitter even after the sugar goes in.

SweetRichClassicMake AheadVegetarianNut-freeEgg-free

Method

  1. Heat the water, sugar and salt in a saucepan over medium heat for , stirring until the sugar dissolves. Keep the syrup hot over the lowest heat.

  2. Melt the butter in a heavy skillet over medium-low heat. Stir in the flour and cook for , scraping and turning constantly, until evenly hazelnut brown and nutty-smelling.

  3. Take the skillet off the heat and add the hot syrup gradually, whisking carefully as it bubbles. Return to low heat and stir for until smooth and thick enough to mound softly on a spoon.

  4. Pour into shallow dishes and let cool slightly before serving. It should remain soft enough to eat with a spoon rather than set into brittle pieces.

Forkue tips

  • For a dairy-free variation, replace the butter with 3 tbsp neutral oil. The flour still needs steady stirring to brown evenly.

Storing and reheating

Refrigerate for up to 4 days. Warm over low heat with a spoonful of water and stir until smooth, or serve chilled in small spoonfuls.

Kitchen gear

Heavy skilletTop picks on AmazonWhiskTop picks on AmazonSaucepanTop picks on Amazon
Forkue may earn a commission from links on this page, at no extra cost to you.

Nutrition per serving, estimated

190Calories
2gProtein
29gCarbs
8gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Halvaytar (Uzbek Flour Halva): FAQ

Is this made with sesame paste?

No, flour provides the base in this version. The toasted wheat flavor and soft texture distinguish it from tahini-based halva.

Why did the syrup make lumps?

The liquid was added too quickly or the paste was not stirred enough. Add hot syrup gradually off the heat, whisking before returning the pan to the stove.

How do I store and reheat Halvaytar (Uzbek Flour Halva)?

Refrigerate for up to 4 days. Warm over low heat with a spoonful of water and stir until smooth, or serve chilled in small spoonfuls.

How long does Halvaytar (Uzbek Flour Halva) take?

About 35 min in total: 10 min prep and 25 min cooking.

What do I need to make Halvaytar (Uzbek Flour Halva)?

The key ingredients are all-purpose flour and butter, plus pantry basics.

Any tips for Halvaytar (Uzbek Flour Halva)?

For a dairy-free variation, replace the butter with 3 tbsp neutral oil. The flour still needs steady stirring to brown evenly.

Cook this next