Greece and Cyprus[edit] In Greece and Cyprus, the term halvas (?a???

) is used for both varieties of the d essert. Sesame halva was produced in classical times.[7] The standard recipe for semolina halva is referred to as "1:2:3:4", as it calls for one unit of oil, tw o of semolina, three of sugar and four of water. India[edit]

Some assorted Indian halva including sooji halva (diamond shapes), chana halva ( light circles), and gajar halva (dark circles) Various types of halva from India are distinguished by the region and the ingred ients from which they are prepared. The most famous include sooji (or suji) halv a (semolina),[8] aate ka halva (wheat),[9] moong dal ka halva (mung bean halva), [10] gajar halva (carrot),[11] dudhi halva, chana daal halwa (chickpeas), and Sa tyanarayan halwa (variation of suji halwa, with the addition of detectable trace s of banana), and kaju halva (cashew nut). Kashi halva, made from winter melon o r ash gourd, is a famous and traditional sweet of Karnataka, and mainly makes a regular appearance in traditional Brahmin weddings. In the Indian state of Kerala, halva is known as haluva or aluva. It is one of t he most commonly found or easily recognised sweets in bakeries throughout Kerala . Kozhikode (anglicized as Calicut) in Kerala, is famous for its unique and exot ic haluva, which is popularly known as Kozhikodan Haluva. Significant Arab and M iddle Eastern influence in this region, through ancient trade routes via the Ara bian Sea and through Arab traders who settled here, contributed to the evolution of Kozhikodan Haluva. Europeans used to call Kozhikodan Haluva 'sweet meat' due to its texture. A street in Calicut where Kozhikodan Haluvas were sold was name d Sweet Meat Street (S.M. Street for short) during colonial rule. Kozhikodan hal uva is mostly made from maida (highly refined wheat), and comes in various flavo urs, such as banana, ghee, coconut, cashew, date, tender coconut, pineapple, jac kfruit, etc. However, karutha haluva (black haluva) made from rice is also very popular. In the Indian state of Tamilnadu, halva is known as halwa or alva. Tirunelveli, in Tamilnadu, is famous for its unique and exotic haluva, which is popularly kno wn as Tirunelveli Iruttukadai alva. Significant for its taste and the rajput who settled here, contributed to the evolution of Tirunelveli alva. Tirunelveli alv a is mostly made from maida (highly refined wheat). Persian / Iran[edit] Halva Ardeh is the Iranian term for tahini-based halva, and may or may not inclu de whole pistachios. Ardeh is processed sesame in the form of paste, usually swe etened with syrup. In Iran, halva(????) usually refers to a related confection made from wheat flou r and butter and flavored with rose water.Recipe The final product has a dark br own color. The halva is spread thin on a plate till it dries into a paste. Halva usually is served for funerals and such ceremonies, often with almonds or cocon ut shavings on the top. One variation from the Caspian region of Gilan is called asali halva (honey halva). It is different from other types of halva prepared i n Iran, since it is based on rice flour rather than semolina, and instead of sug ar, it is sweetened with honey. In Iran, halva is also eaten with lavash at brea kfast.