Halwa is a rich comforting Indian dessert, made with ghee, very flavourful and extremely luscious and delectable to taste. The ingredients in Halwa are grated finely and fried in ghee and sugar. Nuts and milk may also be added. Halwas have the consistency of a very thick pudding. Halwa is traditionally prepared for most auspicious religious functions, festival and special parties. Indian cuisine is talented in making numerous varieties of halwa that one can make from flour, nuts, vegetables, lentils, fruits, etc.
Etymology of Halwa
"Halwa" is the name given to a huge range of sweets made in the Middle East, Central Asia and India. The word itself comes from the Arabic word for sweet, "Hulw". Halwa is called by different names such as ‘halawa’, ‘halvah’, ‘halva’, ‘halua’, etc.
Origin of Halwa
In the 7th century; Halwa was a date paste that was kneaded with milk, which eventually evolved into other forms including stiffer confections made with wheat or semolina flour and sweetened with fruit paste, syrup or honey and flavoured with nuts, spices or even rose water before deep-frying.
Types of Halwa
’Gajar ka Halwa’ and ‘Suji ka Halwa’ are two most popular variety of halwa often prepared during festivals, religious events and celebrations. Other varieties of Halwa are ‘Bread Halwa’, ‘Maida Halwa’, ‘Besan Halwa’ or ‘Groundnut Halwa’. Halwa is popular in a lot of cultures and is made with a variety of ingredients like carrot, bottle gourd, semolina, almonds or raisins, etc.
Halwa is also prepared during festivals like Holi, Janmashtami and Diwali and is served as prasad in temples and various religious occasions.
This article is a stub. You can enrich by adding more information to it. Send your Write Up to content@indianetzone.com
(Last Updated on : 22-03-2017)
|
|
|
|
|
|
|
Recently Updated Articles in Indian Food
|
|
|
• | Bel Sherbet Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
| | • | Sajana Phula Rai Sajana Phula Rai is a spicy dish from Odisha that can be served with rice or chapattis.
| | • | Sambharo Sambharo is traditionally a Gujarati dish which is a quick stir fry made of cabbage and carrots. It is flavoured mildly with chillies and spices. It works as a side dish as well.
| | • | Sev Tameta Nu Shaak Sev Tameta Nu Shaak is a delicious recipe in Gujarati cuisine made from sev cooked in a tangy tomato gravy.
| | • | Kongunadu Cuisine Kongunadu cuisine constitutes the dishes of the region of Kongu situated in western part of Tamil Nadu. Kongunadu cuisine has the natural crops of the Kongu region as its main ingredients.
| | |
|
|
|
|