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| Name | Halwa Sweet Recipe | How To Make Halwa | Halva Making In India | Indian Sweets Making Videos 2019 |
| Video Uploader | Video From Village Food Village |
| Upload Date | This Video Uploaded At 24-08-2019 14:30:21 |
| Video Discription | Halwa Sweet Recipe | How To Make Halwa | Halva Making In India | Indian Sweets Making Videos 2019 Halva also halvah, halwa, and other spellings is any of various dense, sweet confections made in the Middle East, Central and South Asia. It is also served in the Balkans, the Caucasus, Eastern Europe, Malta, North Africa, the Horn of Africa, and in the Jewish diaspora. In some Indian cultures, the dish is known as a soup-based sweet. Identical sweets exist in other countries, such as China, though these are not generally referred to as "halva". The first known written halvah recipe appeared in the early 13th century Arabic Kitab al-Tabikh It is speculated that Halva or Halwa is associated with Muslims in India, but 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 semolina based sweet today known as kesari bat. Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. In northern India, the most famous include sooji or suji halva semolina aate ka halva wheat) moong dal ka halva mung bean halva gajar halva carrot which traditionally belongs to Punjab and is referred to as gajrela, dudhi halva, chana daal halwa chickpeas and Satyanarayan halwa variation of suji halwa, with the addition of detectable traces of banana and kaju halva cashew nut. Kashi halva, made from winter melon or ash gourd, is a famous and traditional sweet of Karnataka, and mainly makes a regular appearance in traditional Brahmin weddings. Sooji halwa is sold in many eateries in Karnataka as Kesari bhath, usually alongside pineapple. 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. Please Share & Subscribe For More Village Food Recipes Youtube - https://www.youtube.com/c/VillageFoodVillageIn facebook page - https://www.facebook.com/villagefoodvillage/ Facebook group https://www.facebook.com/groups/185500172008864/?ref=bookmarks Google plus - https://plus.google.com/u/0/b/109689627930857950378/109689627930857950378/posts Twitter - https://twitter.com/foodieee4 qWoviILyjz4 |
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