How to make Halva

Halva is a sweet delicacy that is popular in several countries specially; India, Palestinian, Greece, Romania, Cyprus, Israel, several Middle Eastern countries and Turkey. The similarity of the world Halva in other regions of the world in comparison with the Indian version suggests that it has origins in India.

What ever the origins, there are several types of Halva depending on which county it is made. For example in India and other countries of that region, it is usually made of Semolina (Suji). Semolina is a roughly ground hard durum wheat. Interestingly this type of Halva with minor variations is made in Armenia, Bulgaria, Albania, Cyprus, Greece and Turkey.

In north India, carrots are sometimes used in place of semolina, locally called the "gajar ka halwa" (gajar being carrots in Hindi as shown in the video). Many include pistachios and raisins in it.

South Asian Halva is typically made by lightly frying the semolina in ghee (clarified butter) and later adding milk and sugar. The Halva is usually served with coffee/tea or as a dessert and "after dinners". Most Indian children have gown up eating their mothers Halva.

In the Mediterranean varieties sesame seeds or sunflower seeds, raisins, dates or other dried fruits and nuts are included. Many add, egg white, marshmallow root, Gypsophila (soap-root), cocoa powder, fruit juices, vanilla or chocolate.

Other varieties of Halva include, Floss halva, a specialty of Turkey. It is usually made by intertwining strands of halva into a shaped confectionary.