Indian Halawa
8 servings
30 minutes
Indian halwa is a refined dessert from Eastern Indian cuisine with a rich, deep flavor. Its history traces back to ancient Indian traditions where halwa symbolized hospitality and celebration. The main ingredient—semolina roasted to a golden-brown hue—gives the dish a deep nutty aroma. A syrup made from sugar, orange juice, and zest adds a refreshing tang, while coconut flakes and raisins enhance the texture of the sweetness. Nuts add a crunchy note, making halwa not only delicious but also nutritious. It can be served as a standalone dessert or alongside fragrant tea. This dish is a true gastronomic journey into the world of Indian flavors and spicy Eastern traditions.
1
In a thick-walled pot, add semolina to hot oil and stir constantly. The color of the semolina can range from golden to brown. Traditional halva is brown.
- Vegetable oil: 1 glass
- Semolina: 2 glasss
2
At the same time, we prepare the syrup in another pot. Once the water boils, we add sugar and stir until it dissolves. We add the freshly squeezed juice of one orange and its zest to the syrup. Also, we add coconut flakes and raisins.
- Water: 4 glasss
- Sugar: 3 glasss
- Orange juice: 1 l
- Orange zest: 1 tablespoon
- Desiccated coconut: 2 tablespoons
- Raisins: 280 g
3
Once the semolina darkens, you can pour in the syrup. BE CAREFUL! Carefully using the pot lid as a shield, stir until the liquid completely evaporates.
- Water: 4 glasss
4
Halva is ready when it pulls away well from the walls. We add nuts, chopping them a bit.
- Nuts: 150 g
5
You can transfer it to a shaped mold (for puddings/cakes) and let it cool like that. After it has completely cooled, transfer it to a plate from the mold.
6
You can sprinkle cinnamon, coconut flakes, or raisins on top for decoration.
- Vanillin: 10 g
- Desiccated coconut: 2 tablespoons
- Raisins: 280 g
