Halva sunflower

The first thing to do sunflower seeds. Of course PEELED (you do not do it by hand), and they are sold all the time. Take one glass (sample)

and on a well heated pan dry, put them to brown. Stirring constantly, until they change their unattractive grayish color to yellowish-gold. This is a question - a few minutes.

We twist them through a meat grinder. Two ... three times through a fine strainer, to grind them as much as possible "to dust," and dismiss them aside.

Now, half cup of flour.

In the same frying pan, without oil, and fry it. And, too, stirring constantly, until it acquire rosy (but not dark, will taste bitter) shade. And it set aside.

Prepare a liquid base. For this half cup (100 ml) of water,

third cup vegetable oil

and the same - sugar,

together we bring to a boil.

When the sugar has dissolved (naturally stir to speed up the process), add the flour and quickly, quickly stir, so that no lumps. Fire under the pan while decreases to a minimum, but does not shut off completely.

When the mass is smooth, add the seeds, and knead well again. Mass will be even more dense, so the male power in this part of the recipe is not superfluous.

When our semi-finished halva from sunflower again becomes homogeneous, any suitable container littered with parchment paper and spread it. As an option - take the silicone bakeware, the effect will be the same.

Now, two ... three o'clock we remove our "creation" in the fridge just to freeze.

That's all wisdom, halva from sunflower ready. Enjoy your appetite.