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Halva (also halvah, halwa, halua, [1] and other spellings; Arabic: حلوى Bhojpuri:𑂯𑂪𑂳𑂄, Hindi: हलवा, Persian: حلوا, Urdu: حلوا) is a type of confectionery that is widely spread throughout the Middle East and North Africa, the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes ...
Most snacks are deep fried and salted. A common substitute is a handful and generous amount of dry fruits like kishmish (raisins), badam (almonds), khajur / chohara (dates), zameeni badam / chinia badam (peanuts), akharot (walnuts), chillgooza (pinenut), kaju (cashews), pista (pistachios), and anjeer (dried figs) soaked in milk.
Hadji bada, also known as Iraqi Jewish almond cookies, [1] [2] is a popular Israeli cookie of Sephardi Jewish origin made with ground blanched almonds or walnuts, egg whites, sugar or more traditionally honey, spices, and oftentimes topped with whole almonds and infused with rose water, that is traditionally made during Passover (), as it is one of the few desserts which is unleavened and does ...
Badam halva is a sweet made from almonds with added colouring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a common summer drink. Almonds are also ...
Dal badam chakki or Dal suphal chakki, is a Rajasthani dessert made using Dal (lentil) and badam (almond). It is a specialty of Marwari cuisine and is quite popular in the city of Jodhpur. [1] It mainly consists of almond, moong dal flour or mogar , mawa (condensed milk), ghee (clarified butter) and sugar.
A sweet dish made with wheat flour, ghee, sugar or jaggery and dry fruits. Zunka or Jhunka or Pitla: A dish made of besan (gram flour) with minced onion, green chilies, and coriander (cilantro) . Usually eaten with bhakri or chapati.
Halwa e Samanak, also called Halwa e Sia (Sia meaning black) or Surkh, is a mixture of flour, germinated wheat and water which is fried in oil and then simmered for four hours to harden. It tastes sweet even though no sugar is added.
Bombay halwa (corn flour halwa) Punjabi Chandu Halwai Karachiwala is a halwai shop in Mumbai. It was originally established in Karachi [1] in 1896 by Chandulal Bahl, a Punjabi Khatri. [2] [3] Its owners moved to Mumbai after the partition of India. [4] Karachi halwa, also known as Bombay halwa was popularized by halwais moving from Karachi. [5]