Halva is a
confection made from semolina. Originally
from India, the recipe spread throughout
West Asia, the Balkans and the
Mediterranean, while being adjusted to the
local taste of each region. Such is the
variation, that the only ingredients common
to all recipes are semolina, sugar and
possibly cardamom. Most recipes include
butter, though some substitute vegetable
oil. Most South Asian recipes include
pistachios; most Mediterranean varieties
sesame instead. Raisins, dates or other
dried fruits are common, though not
essential.
In addition to cardamom, halava is often
flavored with nutmeg, cinnamon, saffron
and/or rosewater.
The Jewish spelling, "halvah", may at times
be used to refer specifically to the Jewish
variety (heavily sesame-flavored—see recipe
below).
Recipes
Basic Indian halava
There are many kinds of halwas in India, but
the most common are the carrot (gajar) halwa
and the semolina (sooji or rava) halwa.
Halwa is also made from atta flour. Here is
the recipe for semolina halwa.
-
7/8 cup milk
-
7/8 cup water
-
3/4 cup sugar (1 cup if you like it very
sweet)
-
1 cup semolina
-
3/4 cup butter or ghee (US: 1 1/2 sticks)
-
1/2 teaspoon cardamom
-
1/4 teaspoon nutmeg (optional)
-
crushed toasted pistachios (optional)
Melt butter or ghee over medium heat, add
semolina and stir-fry for about 10 minutes
until nutty aroma develops. Meanwhile, bring
milk, water and sugar to a boil in a
separate pot, remove from heat and stir in
spices. Turn off stove and pour liquid over
fried semolina while stirring rapidly to
contain sputtering.
Pour into forms or let cool in pot and cut
into pieces later. Serve at room
temperature.
-
Option, garnish with crushed
toasted pistachios.
Persian halva
-
250 grams
semolina
-
200 g sugar
-
200 g vegetable oil
-
1 c boiling water
-
1/2 cup rosewater
-
1/2 teaspoon saffron
-
crushed toasted almonds
Heat oil
over medium heat, add semolina, stir-fry for
about 10 minutes until nutty aroma develops
and remove from heat. Dissolve sugar in
boiling water, stir in rosewater and saffron
and pour onto fried semolina while stirring
rapidly. Garnish with crushed toasted
almonds.
Greek halva
- 1 cup olive
oil
- 2 cups semolina
- 3 cups sugar
- 4 cups water
- 1/2 lemon, sliced
- 1 stick cinnamon
- chopped almonds
- sesame seeds
Cook
semolina and almonds in oil until golden.
Meanwhile, heat the water and sugar just
enough to completely dissolve the sugar and
add lemon and cinnamon. Pour liquid onto
semolina while stirring rapidly. Continue
heating mixture until it thickens, then pour
into cake form. Garnish with sesame seeds
and serve at room temperature.
Jewish Halvah
- 400 g
Tahini
- oil drained from
Tahini plus margarine to
make 1 1/2 cups
- 4 c semolina or wheat flour
- 1 c honey
- 1/2 c sesame seeds
Heat oil
and margarine, stir in flour and cook over
low flame while stirring constantly, until
light brown. Then add
tahini. Using a candy
thermometer, heat
honey to the soft ball
stage (112 °C). Combine honey and sesame
seeds with flour mixture and mix well. Pour
onto greased form; cut as soon as solid
enough.
Halva (modern English spelling), halava
(Sanskrit transliteration), halvah (Hebrew
transliteration), halawi (Arabic
transliteration), halva (Bosnian
transliteration), helva (Turkish
transliteration) or halwa (alternate Hindi
transliteration) |
