{"id":69766,"date":"2026-10-27T11:18:06","date_gmt":"2026-10-27T08:18:06","guid":{"rendered":"https:\/\/retsept.food\/?p=69766"},"modified":"2026-10-27T11:18:18","modified_gmt":"2026-10-27T08:18:18","slug":"domashniaia-halva-iz-podsolnechnyh-semechek-bez-iaichnogo-belka-recept-izgotovleniia-2","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69766","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 rangga qadar qovurilgan un tashkil etadi. Massa o’simlik moyi qo’shilgan holda blenderda maydalanadi, so’ngra qaynatilmagan asosiy shakar siropi bilan qo’shiladi. Retsept zich, plastik tekstura olish imkonini beradi, u sovutilgandan so’ng barqarorlashadi.<\/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 + shaklni moylash uchun<\/p>\n

Vanilin shakar (xohishga ko’ra) — 10 g<\/p>\n<\/p>\n

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

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

Mahsulotlarni tayyorlaymiz.<\/p>\n

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

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

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

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

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

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

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Moyni quyamiz.<\/p>\n

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

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

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

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

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

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Blender bilan aralashtiramiz.<\/p>\n

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Agar blender kichik bo’lsa, massani ikki bosqichda maydalaymiz, keyingi ish uchun esa ichidagilarni keng idishga solamiz.<\/p>\n

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Mikser bilan ko’pirtirib yoki blender bilan ishlashni davom ettirib (qopqog’ida teshik bo’lsa qulay), siropni ingichka oqim bilan quyamiz.<\/p>\n

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

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

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Porsiyalarga kesamiz.<\/p>\n

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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 rangga qadar qovurilgan un tashkil etadi. Massa o’simlik moyi qo’shilgan holda blenderda maydalanadi, so’ngra qaynatilmagan asosiy shakar siropi bilan qo’shiladi. Retsept zich, plastik tekstura olish imkonini beradi, u sovutilgandan so’ng barqarorlashadi. Mahsulotlar Kungaboqar urug’lari xom tozalangan — […]<\/p>\n","protected":false},"author":1,"featured_media":69767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[162],"tags":[],"class_list":["post-69766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-azerbayjan_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69766","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=69766"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69766\/revisions"}],"predecessor-version":[{"id":69837,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69766\/revisions\/69837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69767"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}