The halva in Pakistan is very similar to those from India. There are various types of halva category sweets in Pakistan, distinguished by the region and the content from which they are prepared. Most common are the ones made from semolina, ghee and sugar, garnished with dried fruits and nuts. Carrot halwa (called gaajar ka halwa) is also popular, as is halva made from tender bottle gourds and chanay ki daal . Karachi Halva is a specialty dessert from Karachi, Sindh. In Urdu, the word Halva denotes sweets while pastry maker is called Halvai. Also from southern part of Punjab province, the “Sohan Halwa” is very famous in the country.
Halva refers to many types of dense, sweet confections, served across the Middle East, Indian subcontinent, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.
TypesThe term halva is used to describe two types of desserts:Flour-based: This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are oil, flour, and sugar.Nut-butter-based: This type of halva is crumbly and usually made from Tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut-butter and sugar.
Halva may also be based on numerous other ingredients, including sunflower seeds, various nuts, beans, lentils, and vegetables such as carrots, pumpkins, yams, and squashes.EtymologyThe word halva entered the English language between 1840-50 from the Yiddish halva. The latter term came from Romanian, which in turn came from the Turkish helva, a word which itself ultimately derived from the Arabic Al halwa, meaning sweet confection. The Arabic root halwa means “sweet”.
Ingredients:
1 cup Sooji (semolina)1 cup Sugar2.5 cup water2 teaspoon Ghee1 tablespoon lowfat butter (heart foundation recommended) or canola oilAlmonds (grated)/Raisins2-3 Cardamom, coarsely powdered
Method :
1. Add sugar to water and mix well. Keep aside.2. In a skillet (kadai) take ghee and sooji and cook for 3 minutes.3. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown.4. With the skillet on the stove, add cardamom powder and raisins, grated almonds, then add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute).5. Garnish with a few grated almond pieces.
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