A Sunday morning in winter is one of the lazy mornings to be. This is the time when one wants to have something served to them as soon as they feel even a slight bit of hunger. And if that’s something sweet, then the satisfaction of eating it increases a millionfold.
So here we are with one of the most favourite sweet dishes of the winter season; The Halwa.
Originally from the Arabic ‘Hulw,’ which means “sweet,” the term “halwa” entered the English language around the years 1840 and 1850. According to Abdul Halim Sharar’s 20th-century book “Guzishta Lucknow,” the popular Indian sweet is thought to have been brought to the subcontinent from the Middle East by way of Persia. Date paste and milk were the primary ingredients in this classic Middle Eastern delicacy.
According to Colleen Taylor Sen’s book “Feasts and Fasts,” the Halwa was introduced to India sometime between the early 13th and mid-16th century, during the time of the Delhi Sultanate. There are also tales that the Ottomans are responsible for the development of the cooking technique used to make halva.
Halwa was a favourite dessert of Suleiman, the tenth and longest-reigning Sultan of the Empire, who had an entire kitchen devoted to desserts.
Food historians have discovered that the first written recipe for Halwa was published in Mu’ammad ibn al-asan Ibn al-13th-century Karm’s Arabic work, ‘Kitab al-Tabikh’ (The Book of Dishes). In total, eight distinct types of Halwa are covered, along with their respective recipes.
Additionally, Karachi and Kozhikode, two coastal towns in India, were two of the earliest Indian cities to have Arab influence, and hence Halwa remains an intrinsic component of gastronomic traditions in these places.
The traditional Halwa has evolved into a wide range of flavours that may be found in stores around the country today. In India, you can find a small but diverse selection of halwa varieties, such as the “Hari Mirch ka Halwa” from Pune, the “Cholar Dal Halwa” from West Bengal, the “Anda Halwa” from Uttar Pradesh and Bihar, the “Kashi Halwa” from Karnataka, and the “Karutha Haluwa” from Kerala. For example, “Gajar ka Halwa” is a popular variation.
The Dutch introduced carrots to India, but they originated in Afghanistan. They were first cultivated in Punjab, where they were subjected to experimentation that ultimately yielded Gajar ka Halwa.
Although Halwa’s roots are in Arabia, this dessert has become uniquely Indian. It has such significance throughout the subcontinent that the sweet confectioners are known as ‘Halwais’ today, and will always continue to be termed thus.
When Halwa first arrived in India, it quickly became a favourite among dessert enthusiasts. Different versions of Halwa unite all of India as one enormous sweet-loving nation, much like my grandmother’s Halwa did when I was a kid and my naughty cousins all got together to eat.
Gajar Ka Halwa
Gajrela, an iconic Indian dessert, has long been a wintertime staple for my family and me. It’s incredible that it’s become the season we most eagerly anticipated. Carrots are grated and then cooked with ghee, khoya, and sugar before being topped with an assortment of dry fruits.
Aate Ka Halwa
Aate ka Halwa is the most irresistible and scrumptious of all the halwas. Whole wheat, sugar, and ghee make up the bulk of the recipe. It’s made with a lot of ghee, so it’s nice and soft in your mouth. It’s commonly served as Karah Prasad in Sikh temples, and worshippers can’t get enough of it.
Sooji Ka Halwa
In India, this halwa is the most popular dessert to prepare for special occasions. It goes well with dry black channa and pooris and is especially well-liked by kids.
Moong Dal Ka Halwa
You can find this delicious condiment in most Indian candy stores during the winter, and it will make you feel all warm and fuzzy inside. This sweet dish is made by simmering moong dal in ghee, khoya, and sugar.
Mirchi Ka Halwa
Yes! Mirchi ka Halwa is a real phenomenon. Its heyday was in the tropics, particularly in the Indian state of Rajasthan. This tempting dessert is made with khoya and semolina that have been baked with green chilli paste.
If you’re tired of eating the same old sooji halwa, give this twist a try. Fruity sooji halwa can be made by adding crushed pineapples (either canned or fresh).
In addition to being delicious, this sweet treat is also incredibly good for you. Sugar and ghee are added to the main ingredient, as they are in other Halwas. Apples take on an appealing new dimension when paired with cinnamon and vanilla.
Dates Mawa Halwa
The base of Halwa should be this incredibly nutritious dry fruit. To make a date milkshake, soak dates in milk for a while. You may get delicious halwa in about 4-5 minutes if you add blended dates and mawa and cook them well.
Badam Ka Halwa
Our mothers and grandmothers are always talking about how great almonds are for us. And now they’ve come up with halwa as yet another badam-based dessert for us to enjoy. Delicious and nutrient-dense, this dessert is a staple at celebrations all over the world.
Mango ka Halwa
Mangoes are everyone’s favourite fruit. Mango is a favourite fruit of ours, and we enjoy it in many different forms. It’s also started showing up in many different halwas. Try this delicious summertime treat, which is sure to be a big favourite with the kids.
Singade k Aate ka Halwa
It’s made in the same way that every other halwa is: following the same basic steps. Most people prepare this dish during the fasting season of Navratri. Singada flour is a great source of carbohydrates and other essential elements like zinc, magnesium, and calcium.
Try all these halwa’s out and tell us which one was your favourite. Also, if you have a halwa recipe which you would like to share with us here is our email for the same email@example.com