Halwas

Halwas, or halva/halwa as it is also known, is a family of dense,甜 confections found across a wide geographic area including the Middle East, the Indian subcontinent, the Caucasus, the Balkans and parts of Africa. The term covers a range of desserts that share a common emphasis on sweetness and a substantial, often nutty or grainy texture, but vary considerably in base ingredients and preparation.

The two most widespread varieties are tahini halva and semolina (sooji or rava) halva. Tahini halva is typically made from sesame paste blended with sugar or honey, sometimes with added nuts or flavorings, and can have a crumbly to firm texture. Semolina halva is prepared by roasting semolina in ghee or oil and then cooking it with a sugar syrup, milk or water, yielding a grainy, soft to firm result. In addition to these, other regional halvas use bases such as carrots (gajar halwa), gram flour (besan halwa), or various nut pastes; date, almond, and coconut varieties are also common in certain cuisines.

Texture and flavor differ by region and recipe. Sesame-based halva tends toward a dense, crumbly bite, while semolina-based halva is typically smoother and more pudding-like. Carrot halva is moist and brightly colored, often enriched with milk or khoya and flavored with cardamom.

Halwas are commonly served as desserts or festive treats and are frequently garnished with nuts, dried fruits, or pistachios. They have a long shelf life when stored in cool, dry conditions and are enjoyed in households and markets throughout many cultures, reflecting a shared culinary heritage with regional adaptations.