Halwa is undoubtedly most popular in India. Around the 13th century, it came to India via Persia and it became popular here that the largest variety of Lahwa in the world is made and eaten in India only, but the real thing is that Halwa is now a global sweet. It is made in different ways all over the world and is liked a lot. Some people like sesame halwa and some like flour halwa. Somewhere it is made from walnuts.
There is hardly any country in the world where halwa is not made. The only thing is that their shape and type are different. Sesame pudding is very popular in a country like Poland. This halwa is made with sesame powder, sesame butter, sugar or glucose. By the way, in Israel too, sesame seed pudding is eaten only.
In Eastern European countries like Belarus, Bosnia, Romania and Russia, sunflower seeds are used to make halva. By the way, it is said about sesame that it is originally born in Africa. It was imported into the Middle East through Egypt. Then again it started being grown in the Middle East. Sesame came to South Asia later.
rice pudding in myanmar
Rice pudding is eaten a lot in India’s neighboring country Myanmar. It is known as Pathen Halwa, actually it was named after the city of Pathen in Burma. Just like flour halwa is eaten in India, similar halwa is also made in Iran. In Greece and Turkey, halva is usually made from semolina and honey. In a country like Greece, semolina pudding is made using olive oil and salt. This is very easy.
How to make Greece Halwa at home
1 cup olive oil
2 cups semolina flour
2 cups sugar
A pinch of salt
1/2 teaspoon cinnamon
1/2 cup roasted pistachios, roughly chopped
4 cups hot water
what to do then
Heat olive oil in a medium saucepan. Add the semolina and cook over medium-high heat, stirring frequently, for about 5 minutes or until aroma and color appear. Add sugar, salt, cinnamon and nuts and keep stirring. Cook until the mixture thickens, about 10-15 minutes. Then carefully add hot water. The mixture will boil rapidly. Cover the vessel, once the water evaporates, stir it until the mixture thickens and separates from the sides of the pan and starts releasing oil. Put it in the desired mold and make it in that shape and enjoy Greek Halwa.
Israeli market is full of halva
If you travel to Israel, you cannot taste this non-halwa. The market of Machen in Jerusalem is full of halva. Their showcases are filled with a variety of flavored puddings, filled with nuts and seeds. These are colorful and fragrant with extracts. These are called tahini pudding.
In Israel, halva is consumed as a refreshing breakfast or afternoon snack. In the Jerusalem market, vendors sell dozens of flavors, from carrots to vanilla, which are cut from large blocks.
variety and taste
There are many types of these. These can contain many types of nuts and dry fruits. These may also contain extracts like coffee, coconut and vanilla. Generally, these are offered in the market or at home by cutting them into squares. If the halwa made in India is very soft then the halwa made here is a bit dry and cake like.
Food historian and Pacific University professor Ken Albala believes that “halwa” is Persian or Arabic in origin. It simply means a sweet, semi-solid fudge that can be made from practically anything. Albala believes that these sweets reached India and Pakistan with the Mughal Empire. Thrived with local ingredients like carrots.
The Sultan of Türkiye had built a special kitchen for halwa.
It is said that a Sultan of the Ottoman Empire of Turkey was very fond of Halwa. He built a special kitchen next to his palace, called Helvahen (Halva House), where 30 varieties of halwa were made.
Nevin Halsey, a renowned Turkish culinary expert, writes in his book Turkish Cookery that halva (helva) is the oldest type of dessert in Turkish cuisine. The earliest known recipe for halwa dates back to the 11th century.
Halva has three basic ingredients: a starch, a fat, and a sweetener. It is usually made from semolina, but many other specific versions of halwa exist.
The writings of Islamic mystics and Sufis provided much information about the nature of Turkish cuisine in the 13th century. One of the most famous mystics and poets was Mevlana Seladin Rumi, founder of the Mevlevi (whirling dervishes) order. Rumi’s poems record the importance of food in the religious system. Halwa is also an important part of Sufi religious ceremonies. They consider it the most delicious mortal food. Halwa was considered equivalent to the sweetness of spiritual enthusiasm and was eaten at the end of the ritual.
no less popular in America
According to John Mariani, author of “The Encyclopedia of American Food and Drink,” “Pudding has become much more popular in America than in Europe.” Joyva is the largest pudding manufacturer in the United States, with annual sales of more than $5 million. It is also exported. In the US, there is Korean American celebrity chef David Chang, who makes soft crumbled peanut butter pudding at Milk Bar.
By the way, when halwa was made in the Soviet Union, which is still made in the breakaway countries, it was made by mixing butter and sugar with walnut or seed powder. In Tajikistan and Uzbekistan, halva is called “lavz”. The soft version is made with sugar syrup, egg whites and sesame seeds. The solid version is made by adding sesame seeds to sugar.
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Tags: food, food 18, Food Recipe, Sweet Dishes
FIRST PUBLISHED: February 15, 2024, 09:33 IST
