helva

Helva, or halva, is a dense, sweet confection widely found around the Mediterranean, Middle East, Balkans, the Caucasus, and the Indian subcontinent. The name derives from the Arabic hulwa, meaning sweet. The term covers a diverse family of desserts, unified by sweet, paste-like textures, but varying in base ingredients and preparation methods.

Two of the most common forms are tahini-based halva and semolina-based halva. Tahini halva is made from sesame paste (tahini) combined with sugar, syrup, or honey, and often flavored with vanilla, cocoa, or pistachios. It tends to be crumbly or creamy and is sold in blocks or slices. Semolina halva, also called sooji halva in South Asia, is prepared by roasting semolina in ghee or oil and then cooking it with a sugar syrup, often seasoned with cardamom and nuts; the texture ranges from soft and fudgy to grainy, depending on preparation. Regions have additional variants, including flour-based halva and chickpea-based versions, as well as regional specialties such as gajar ka halwa (carrot halva).

Preparation and serving vary, but halvas generally involve either emulsifying sesame paste with syrup or cooking toasted grain with syrup until thick. Common flavorings include nuts, cinnamon, vanilla, rose water, or citrus zest. Halva is commonly served at room temperature in slices or blocks and is eaten as a dessert or snack, sometimes during holidays or celebrations. It stores well for extended periods in a cool, dry place.