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Halva or halwa is a dish that is native to Persia. In the 7th century, a reference to halva appears, referring to a mixture of mashed dates and milk. Halwa is derived from the Arabic term 'Hulw,' which means sweet, and is said to have entered the English language between 1840 and 1850. Halwa originated in Arabic nations and arrived in India via Persia, according to Abdul Halim Sharar, a 20th-century author and historian. The word was given to a variety of sweets by the 9th century, including the now-familiar sweetened cooked semolina or flour paste. Many of the earlier Persian recipes were described in the Arabic book Kitab al-Tabikh (The Book of Dishes) from the 13th century, as well as an anonymous cookbook from Moorish Spain from the same period. The Ottoman Turks embraced and expanded halva, creating a sesame-based variety, and it spread across their empire.
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Besan halwa is the other easiest recipe that can be cooked in less than an hour. Besan is readily available in all the households, hence this makes it a basic homely dessert that is sweet and moist. It has several nutritional properties too and is a great option for winters.
Gajar ka halwa
Who doesn't like Gajar ka halwa? This dish is loved by every Indian. You cannot enjoy winters without this delicacy. The grated carrots are cooked with khoya and sugar and it just adds a balanced flavour to the sweetness of the khoya. Gajar ka halwa is not just a dish, but an emotion for all the Indians!
