{"id":65784,"date":"2026-09-10T07:07:59","date_gmt":"2026-09-10T04:07:59","guid":{"rendered":"https:\/\/retsept.food\/?p=65784"},"modified":"2026-09-10T07:08:13","modified_gmt":"2026-09-10T04:08:13","slug":"domashniaia-halva-iz-podsolnechnyh-semechek-bez-iaichnogo-belka-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=65784","title":{"rendered":"Uy sharoitida kungaboqar urug’idan holva (tuxum oqi qo’shilmagan) — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz.<\/p>\n

<\/p>\n

Bu desertning asosini qizarguncha qovurilgan kungaboqar urug’lari va krem ranggacha qovurilgan un tashkil etadi. Massa blenderda o’simlik moyi qo’shilgan holda maydalanadi, so’ng qaynatilmagan oddiy shakar siropi bilan qo’shiladi. Retsept zich, plastik tekstura olish imkonini beradi, u sovutilgandan keyin mustahkamlanadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Kungaboqar urug’lari xom tozalangan — 200 g<\/p>\n

Un — 100 g<\/p>\n

Shakar — 140 g<\/p>\n

Suv — 140 ml<\/p>\n

Tozalangan moy — 50 ml + qolipni moylash uchun<\/p>\n

Vanilli shakar (ixtiyoriy) — 10 g<\/p>\n<\/p>\n

Bosqichma-bosqich foto retsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Shakarni suv bilan qo’shib, o’rtacha olovga qo’yamiz. Doimiy aralashtirib, qaynashga va shakar to’liq eriguncha yetkazamiz (3-5 daqiqa).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Siropni qaynatish shart emas. Biroz quyulishishiga yo’l qo’yiladi, lekin siropning rangi o’zgarmasligi kerak. Isitishni o’chiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Urug’larni quruq tovaga solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Aralashtirib, kuchli xushbo’y hid paydo bo’lguncha va sezilarli qizarib ketguncha qovuramiz (4-5 daqiqa).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Ortiqcha qovurib yubormasdan, darhol tovadan blender kosasiga solamiz. Mayda bo’lakchalargacha maydalaymiz (lekin un holiga keltirmaymiz).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Moy quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Blenderning o’rtacha tezligida 3 daqiqa uramiz, aralashma bir tekis nam va sochiluvchan bo’lishi kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Unni quruq tovaga solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Aralashtirib, past olovda krem ranggacha qovuramiz (3-4 daqiqa).<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Darhol unni blender kosasidagi maydalangan urug’larga solamiz. Xohishga ko’ra vanilli shakar qo’shish mumkin.<\/p>\n

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Blender bilan aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Agar blender kichik bo’lsa, massani ikki bosqichda uramiz, keyingi ishlash uchun esa ichidagini keng kosaga solamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mikser bilan urib yoki blenderda ishlashni davom ettirib (qopqog’ida teshik bo’lsa qulay), ingichka oqim bilan sirop quyamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tayyor massa plastik bo’lishi kerak. Agar u sochiluvchan bo’lib qolsa, 1 osh qoshiq suv qo’shing (ehtiyotkorlik bilan!). Agar suv ko’p ketib qolsa — holva nam bo’lib chiqadi.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Massani moylangan 20×20 sm o’lchamdagi qolipga solamiz, tekislaymiz va plyonka bilan yopamiz. 4-8 soatga muzlatgichga qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Porsiyalarga bo’lib kesamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Uy sharoitida kungaboqar urug’idan holva (tuxum oqi qo’shilmagan) tayyor.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli choy ichish!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlaridagi so’zlarda xatolar bo’lsa uzr so’raymiz. Bu desertning asosini qizarguncha qovurilgan kungaboqar urug’lari va krem ranggacha qovurilgan un tashkil etadi. Massa blenderda o’simlik moyi qo’shilgan holda maydalanadi, so’ng qaynatilmagan oddiy shakar siropi bilan qo’shiladi. Retsept zich, plastik tekstura olish imkonini beradi, u sovutilgandan keyin mustahkamlanadi. Mahsulotlar Kungaboqar urug’lari xom tozalangan — 200 […]<\/p>\n","protected":false},"author":1,"featured_media":65785,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-65784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65784"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65784\/revisions"}],"predecessor-version":[{"id":65991,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/65784\/revisions\/65991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/65785"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}