Halva

Halva (also halvah, halwa, halua, and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar.
The word halva entered the English language between 1840 and 1850 from Romanian, which came from Ottoman Turkish: حلوى, romanized: helva, itself ultimately derived from Arabic: حلوى, romanized: ḥalwā, a sweet confection. The root in Arabic: ح ل و, romanized: ḥ-l-w, means "sweet". The original name for the confection was Persian: روغن خورديگ, romanized: rōɣn khordīg, meaning "oil food".
The origin of halva is disputed, some say that it dates back to Arabia where a reference to halvah appeared in the 7th century, referring to a mixture of mashed dates with milk. others claim that it originated in Persia (modern day Iran). By the 9th century, the term was applied to numerous kinds of sweets, including the now-familiar sweetened cooked semolina or flour paste.
The first recipes of halva were documented in the 13th century Arabic cookbook Kitab al-Tabikh (The Book of Dishes), as well as an anonymous cookbook from 13th-century Al-Andalus. Halva was adopted by the Ottoman Turks, including a sesame-based version, and spread throughout their empire.
Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva's texture can be like a very buttery, moist clumpy couscous to something gelatinous and translucent, while sesame-based halva is drier and more crumbly.
Grain-based halva is made by toasting flour or cornstarch in oil, mixing it into a roux, and then cooking it with a sugary syrup. Corn is rarely used.
Dishes made from wheat semolina include Suji ka Halva in India, Pakistan and irmik helvası in Turkey. In both dishes, semolina is toasted in fat, either oil or butter, and then mixed with water or milk and sugar to achieve the desired flavor and consistency. Wheat-based Sōhan halvā in Northern India and Pakistan is a renowned delicacy made by combining wheat flour with milk, sugar, clarified butter, cardamom, saffron, and nuts such as almonds and pistachios. The mixture is slow-cooked, allowing the sugar to caramelize, which gives Sōhan halvā its unique firm and brittle texture. Multani halvā (Urdu: ملتانی حلوہ) from Pakistan is another wheat flour-based halva, but with a soft and moist texture.
Dairy-based rice flour halva, known as Pathein halawa, is considered a Burmese delicacy native to the city of Pathein.
Sesame halva is popular in the Balkans, Poland, the Middle East, and other areas surrounding the Mediterranean Sea. It is also enjoyed in some regions of Pakistan, where it is locally referred to as Tahini Halvā (Urdu: تہینی حلوہ).
The primary ingredients in this confection are sesame butter or paste (tahini), and sugar, glucose or honey. Soapwort (called ‘erq al halaweh in Arabic; çöven in Turkish), or egg white are added in some recipes to stabilize the oils in the mixture or create a distinctive texture for the resulting confection. Other ingredients and flavorings, such as pistachio nuts, cocoa powder, orange juice, vanilla, or chocolate are often added to the basic tahini and sugar base.
Sunflower halva is popular in the countries of the former Soviet Union as well as in Bulgaria and Romania. It is made of roasted ground sunflower seeds instead of sesame. It may include other ingredients, such as nuts, cocoa powder, or vanilla. In 1996 around 4–5 thousand tonnes of sunflower halva were being produced by Ukraine annually.
In Argentina, Greek immigrants at the beginning of the 20th century created a kind of halva called mantecol from peanut butter, currently marketed under the name of Mantecol and also Nucrem. Such a product is widely consumed in the country.
Gājar kā halvā is a popular halva in India and Pakistan . It is made by slow-cooking grated carrots with milk, sugar, and ghee (clarified butter), often flavored with cardamom and garnished with nuts such as almonds, pistachios, or cashews. Sometimes, khoya (reduced milk solids) or condensed milk is added to enhance its richness and flavor.
Pişmaniye (Turkish) or floss halva is a traditional sweet, prepared in Kocaeli, Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to cotton candy. Floss halva can be found in regular and pistachio flavors, and there are brands with halal or kosher certifications.
In Chinese cuisine, a floss-like candy similar to pişmaniye or pashmak halva, known as dragon beard candy, is eaten as a snack or dessert.
A raw version of halva also has become popular among proponents of raw food diets. In this version, a mixture of raw sesame tahini, raw almonds, raw agave nectar and salt are blended together and frozen to firm.
Anday ka halvā, or Egg Halva, is a traditional dessert from Pakistan that is prepared using eggs, sugar, clarified butter, and cardamom as the primary ingredients. The dish has a rich, creamy texture, and is garnished with saffron and nuts like almonds or pistachios.
One regional variant is from Sheki where Şəki halvası halva refers to a layered bakhlava style pastry filled with spiced-nut mix and topped by crisscrossed patterns of a red syrup made from saffron, dried carrot and beetroot.
Halva is a traditional fasting food among Greek Orthodox who traditionally have food restrictions, especially from meat, on Wednesdays and Fridays throughout the year, for all of Great Lent and other fasting periods.
India has many types of halva, some unique to particular regions of the country. It is one of the popular sweets of India usually made from semolina.
The town of Bhatkal in Coastal Karnataka is famous for its unique banana halwa which is infused with either whole cashews, pistachio or almonds. This type of authentic halwa is a specialty of the Muslims of this town. The Udupi cuisine has halwa made from banana, wheat, ashgourd, and jackfuit.
It is speculated that halva (or halwa) is associated with Indian traditions and culture. Written records of sweets from Mānasollāsa mention a sweet called shali-anna, a type of semolina halwa which is today known as kesari in South India.
Tirunelveli in Tamil Nadu is known for its wheat halwa. Its preparation is a laborious process that "is slowly seeing this sweet disappear." Unlike other sweets, the extra ghee is not drained out but forms an outer layer. This increases the shelf life of the halwa. Locals attribute the unique taste of the halwa to the water of the Thamirabarani.
The history of Kozhikode Halwa in Kerala could trace back to Zamorin era. Zamorin invited chefs from Gujarat to prepare halwa for their royal feast. They were also granted places to stay beside royal kitchen. This settlement later evolved as sweet sellers street, nowadays known as SM (Sweet Meat) Street or Mittayitheruvu. Kozhikode halwa is made of pure coconut oil, not from ghee. Kozhikode halwa also builds religious harmony; Ayyappa devotees from neighboring states Karnataka and Andhra Pradesh buy halwa and chips like prasadam (sacred food). They distribute them among their neighbors and friends, who consume them with a religious zeal.
In Iran, halva (Persian: حلوا) usually refers to a related confection made from wheat flour and butter and flavored with saffron and rose water. The final product has a yellow, brown, or dark brown color. The halva is spread thin on a plate and left until it dries into a paste. Halva usually is served at wedding celebrations, religious ceremonies and funerals.
Halva Ardeh is the Iranian term for tahini-based halva, and may or may not include whole pistachios. Ardeh is processed sesame in the form of paste, usually sweetened with syrup.
Tahini halvah (Hebrew: חלווה) is very popular in Israel and among Jews in the diaspora. Israeli halvah is made from sesame tahini and sugar. It is generally sold in slabs, with or without nuts. Vanilla, or vanilla with chocolate swirls are perhaps the most common, but there are many different varieties. Halvah is parve. It is often served as a breakfast component at Israeli hotels, and even used in specialty ice cream.
In Myanmar (Burma), halawa (ဟလဝါ) generally refers to Pathein halawa (ပုသိမ်ဟလဝါ), a Burmese confection or mont made with glutinous rice flour, rice flour, milk, and coconut shavings originating from the Irrawaddy delta town of Pathein. Another popular semolina-based confection, which is known as sooji halawa in India, is called sanwin makin in Myanmar.
In Turkey halva is served for special occasions such as births, circumcisions, weddings and religious gatherings. The tradition is for semolina halva to be served at funerals, when someone leaves or returns from Hajj, and during Ramadan.
For this reason, flour (un) halva is also called in Turkish ölü helvası, meaning "halva of the dead". The expression "roasting halva for someone" suggests that the person referred to has died.
Halva can be found in ethnic Indian, Jewish, Arab, Persian, Greek, Balkan community stores and delicatessens as well as natural food stores. Besides being imported, it is manufactured in the United States, with the largest producer being Brooklyn-originated Joyva.