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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, more common is semolina, in India called "sooji dhokla" and in Turkey "irmik halva". It's made by toasting semolina in fat, either oil or butter, then adding sweetened milk or sugar syrup to achieve the preferred consistency. Rice flour and coconut milk halva is common fare on the streets of Zanzibar. Dairy-based rice flour halva, known as Pathein halawa, is considered a Burmese delicacy native to Pathein.