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Halva (also halvah, halwa, and other spellings, Persian: حلوا) is a type of confectionery originating from Persia and widely spread throughout the Middle East and India. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar.
Halva is popular in Iran, India, and the Middle East.
India has many types of halva, some unique to particular regions of the country. It is one of the popular sweets of India usually made from semolina.
The town of Bhatkal in Coastal Karnataka is famous for its unique Banana Halwa which is infused with either whole cashews, pistachio or almonds. This type of authentic halwas are a specialty of the Muslims of this town.
It is speculated that Halva (or Halwa) is associated with Indian traditions and culture, written records of sweets from Mānasollāsa indicate that semolina halvas, the most popular form of halvas in India, were already known in India, for instance, it mentions a sweet called shali-anna which is a semolina based sweet today known as Kesari in South India.
Tirunelveli in Tamil Nadu is known for its wheat halwa. Its preparation is a laborious process that is slowly seeing this sweet disappear. Unlike other sweets, the extra ghee is not drained out but forms an outer layer. This increases the shelf life of the halwa. The unique taste of the halwa is attributed to the perennial Thamirabranai.
Black halwa from Kerala
The history of Kozhikode Halwa in Kerala could trace back to Zamorin era. Zamorin invited chefs from Gujarat to prepare halwa for their royal feast.They were also granted places to stay beside royal kitchen. This settlement later evolved as sweet sellers street, nowadays known as SM (Sweet Meat) Street or Mittayitheruvu.[30] Kozhikode halwa is made of pure coconut oil, not from ghee. Kozhikode halwa also builds religious harmony; Ayyappa devotees from neighboring states Karnataka and Andhra Pradesh buy halwa and chips like prasadam (sacred food). They distribute them among their neighbors and friends, who consume them with a religious zeal.
The almond (Prunus amygdalus, syn. Prunus dulcis) is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan.
The almond tree prospers in a moderate Mediterranean climate with cool winter weather. California produces over half of the world's almond supply. Due to high acreage and water demand for almond cultivation, and need for pesticides, California almond production may be unsustainable, especially during the persistent drought and heat from climate change in the 21st century. Droughts in California have caused some producers to leave the industry, leading to lower supply and increased prices.
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INGREDIENTS:
* Ghee(घी) - 1 Cup
* Almonds(बादाम) - 10 to 12
* Cashew Nuts(काजू) 10 to 12
* Pistachio(पिस्ता) - 1 Tbs
* Raisins(किशमिश) - 1 Tbs
* Semolina(सूजी) - 1 Cup
* Gram Flour(बेसन) - 1 Tsp
* Water(पानी) - 3 Cup
* Cardamom (इलायची ) - 1/4 Tsp
* Saffron Water(केसर का पानी) - 1 Pinch
* Sugar(चीनी) - 1 Cup
* Dry Fruits(मेवे)
RECIPE INSTRUCTIONS:
Keep the pan on the flame, put 1 Cup Ghee, 10 Almonds, 10 Cashew Nuts, 1 Tbs Pistachio. Fry 30 Seconds. Add 1 Tbs Raisins. Fry 30 Seconds. Take them out on a plate and keep aside. In the same pan, Put 1 Cup Fine Semolina, Mix it. 1 Tsp Gram Flour 1, Roast 8 to 10 Minutes on low flame. Then Add 3 Cup Water, Put Cadamom 1/4 Tsp and 1 pinch saffron Mixed in water in it and cover it & cook it for 2 mins on Low Flame. Put 1 Cup Sugar, Mix 2 to 3 Minutes. Add roasted & chopped Dry Fruits & cook it for 2 to 3 mins more on a Low flame. Garnish with some nicely chopped Pistachio. In this way,Tasty Suji Ka Halwa Rava Halwa is Ready to Serve.
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