Editing Halva (section)

==Types==
Most types of halva are relatively dense confections sweetened with sugar or [[honey]].<ref>{{Cite news|url=https://www.newspapers.com/clip/107810326/gerri-kobren-whats-this-stuff-called/|title=What's this stuff called halvah?|date=August 17, 1983|agency=Independent Press Service|first=Gerri|last=Kobren|work=The Herald News (Passaic, New Jersey)|access-date=August 17, 2022|page=C-4|via=Newspapers.com}}</ref> Their textures, however, vary. For example, [[semolina]]-based halva's texture can be like a very buttery, moist clumpy couscous<ref>{{Cite web|url=https://www.vegrecipesofindia.com/sooji-halwa-recipe-rava-sheera/|title = Suji ka Halwa &#124; Sheera Recipe|date = July 3, 2021}}</ref> to something gelatinous and translucent, while sesame-based halva is drier and more crumbly.<ref>{{cite magazine|last=Shah|first=Khushbu|date=June 8, 2017|title=Halwa vs. Halvah: An Investigation|url=https://www.tastecooking.com/halvah-vs-halwa/|magazine=Taste|access-date=March 8, 2019}}</ref>

=== Grain-based halva ===
[[File:Un helva.jpg|thumb|Turkish ''un helvası'', a flour-based halva]]
Grain-based halva is made by toasting flour or cornstarch in oil, mixing it into a [[roux]], and then cooking it with a sugary syrup. Corn is rarely used.

Dishes made from wheat [[semolina]] include Suji ka Halva in India, Pakistan and ''{{lang|tr|irmik helvası}}'' in Turkey. In both dishes, semolina is toasted in fat, either oil or butter, and then mixed with water or milk and sugar to achieve the desired flavor and consistency.<ref name="segnit">{{cite book |last1=Segnit |first1=Niki |url=https://books.google.com/books?id=_I2SDwAAQBAJ&q=semolina+most+common+halva+corn+starch&pg=PT83 |title=Lateral Cooking |date=2019 |publisher=Bloomsbury |isbn=9781635574418 |page=83}}</ref> 
Wheat-based ''Sōhan'' ''halvā'' in Northern India and Pakistan is a renowned delicacy made by combining wheat flour with milk, sugar, [[clarified butter]], cardamom, [[saffron]], and nuts such as almonds and pistachios. The mixture is slow-cooked, allowing the sugar to [[Caramelization|caramelize]], which gives ''Sōhan'' ''halvā'' its unique firm and brittle texture. Multani halvā ({{Langx|ur|ملتانی حلوہ}}) from Pakistan is another wheat flour-based halva, but with a soft and moist texture.
[[File:Multani-sohan-halwa.jpg|alt=Multani sohan halva|thumb|Multani Sōhan halvā in Pakistan.]]
Dairy-based rice flour halva, known as [[Pathein halawa]], is considered a Burmese delicacy native to the city of [[Pathein]].

===Sesame===
[[Sesame]] halva is popular in the Balkans, [[Poland]], the Middle East, and other areas surrounding the Mediterranean Sea. It is also enjoyed in some regions of Pakistan, where it is locally referred to as ''Tahini Halvā'' ({{Langx|ur|تہینی حلوہ}}). 

The primary ingredients in this confection are sesame butter or paste ([[tahini]]), and sugar, glucose or honey.<ref name="Davidson" /> [[Common Soapwort|Soapwort]]<ref>{{cite book
   |first=Alice  |last=Arndt  |year=1999 |title=Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings
   |publisher=Taylor & Francis |page=215 |isbn=978-1-56022-031-2}}</ref><ref>{{Cite web|url=http://www.emthrace.org/exhibits/sweetmeats/halva/en/|archiveurl=https://web.archive.org/web/20070703164849/http://www.emthrace.org/exhibits/sweetmeats/halva/en/|url-status=dead|title=''Halva'' Ethnological Museum of Thrace|archivedate=July 3, 2007}}</ref> (called ''‘erq al halaweh'' in Arabic; ''{{lang|tr|çöven}}'' in Turkish), or egg white are added in some recipes to stabilize the oils in the mixture or create a distinctive texture for the resulting confection. Other ingredients and flavorings, such as [[pistachio]] nuts, [[cocoa powder]], [[orange juice]], [[vanilla]], or chocolate are often added to the basic tahini and sugar base.<ref name="Davidson" /><ref>{{cite journal
|title=Halwa with pistachio |journal=FAO Food and Nutrition Paper |volume= 25-28
|publisher=Food and Agriculture Organization of the United Nations |year=1982
|url=https://books.google.com/books?id=K-hZFHUWZicC&q="HALWA+WITH+PISTACHIO" }}</ref> 

===Sunflower===
[[File:Sonnenblumenhalva 20091117 005.JPG|thumb|[[Sunflower]] halva]]
[[Sunflower]] halva is popular in the [[Post-Soviet states|countries of the former Soviet Union]] as well as in [[Bulgaria]] and [[Romania]].<ref>{{Cite journal|url=http://protmed.uoradea.ro/facultate/publicatii/ecotox_zooteh_ind_alim/2014B/zoot/9.Nistor%20Catalin.pdf|title=Comparison of three sunflower halva assortments from Romanian market|first1=E.|last1=Nistor|first2=G.|last2=Hoha|first3=M.|last3=Usturoi|first4=M. S.|last4=Alley|date=2014|journal=Analele Universității din Oradea, Fascicula: Ecotoxicologie, Zootehnie și Tehnologii de Industrie Alimentară|volume=14|issue=B|pages=329–336|s2cid=54789320}}</ref> It is made of roasted ground [[sunflower seed]]s instead of sesame. It may include other ingredients, such as nuts, cocoa powder, or vanilla.<ref>{{citation
|title=Халва. Общие технические условия |journal=Гост 6502-2014
|publisher=Межгосударственный совет по стандартизации, метрологии и сертификации
|year=2014 |url=http://docs.cntd.ru/document/1200114734 }} [{{ citation | title=Halva. General specifications
|journal=Interstate Standard GOST 6502-2014 |publisher=Euro-Asian Council for Standardization, Metrology and Certification
|year=2014 |language=ru }}]</ref><ref name="gosstandart">{{cite web | title = Халва | publisher = ГОССТАНДАРТ | url = http://gosstandart.info/produkty-pitaniya/konditerskie-izdeliya/halva/ }} {{cite web |title=Halva |publisher=GOSSTANDART |url=http://gosstandart.info/produkty-pitaniya/konditerskie-izdeliya/halva/ |language=ru |access-date=May 1, 2019 |archive-date=January 13, 2021 |archive-url=https://web.archive.org/web/20210113041957/http://gosstandart.info/produkty-pitaniya/konditerskie-izdeliya/halva/ |url-status=dead }}</ref> In 1996 around 4–5 thousand tonnes of sunflower halva were being produced by Ukraine annually.<ref>{{cite book |last1=Volodymyrovych |first1=Dmytro |title=Ukraine 5 years of Independence |date=1996 |publisher=Politische Geschichte |isbn=9789667127008 |url=https://books.google.com/books?id=b6ArAQAAIAAJ&q=halva}}</ref>{{Update|date=January 2025}}

===Peanuts===
In Argentina, Greek immigrants at the beginning of the 20th century created a kind of halva called ''[[mantecol]]'' from peanut butter, currently marketed under the name of Mantecol and also Nucrem. Such a product is widely consumed in the country.

=== Carrots ===
Gājar kā halvā  is a popular halva in [[India]] and [[Pakistan ]]. It is made by slow-cooking grated carrots with milk, sugar, and ghee (clarified butter), often flavored with cardamom and garnished with nuts such as almonds, pistachios, or cashews. Sometimes, khoya (reduced milk solids) or condensed milk is added to enhance its richness and flavor.

===Other===

====Floss halva====
''[[Pişmaniye]]'' ([[Turkish language|Turkish]]) or ''floss halva'' is a traditional sweet, prepared in [[Kocaeli Province|Kocaeli]], Turkey, made by flossing thin strands of halva into a light confection. Made primarily of wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed. The result is a halva with a light consistency, similar to [[cotton candy]]. Floss halva can be found in regular and pistachio flavors, and there are brands with [[halal]] or [[kosher]] certifications.


In Chinese cuisine, a floss-like candy similar to ''pişmaniye'' or ''pashmak halva'', known as ''[[dragon beard candy]]'', is eaten as a snack or dessert.

A raw version of halva also has become popular among proponents of raw food diets. In this version, a mixture of raw sesame [[tahini]], raw [[almonds]], raw [[agave nectar]] and salt are blended together and frozen to firm.<ref>{{cite book |last=Amsden |first=Matt |date=2006 |title=RAWvolution: Gourmet Living Cuisine |url=https://books.google.com/books?id=ialwGIyz0xQC |publisher=HarperCollins |isbn=978-0-06-084318-2}}</ref>

==== Egg halva ====
''Anday ka halvā'', or egg halva, is a traditional dessert from Pakistan that is prepared using eggs, sugar, [[clarified butter]], and cardamom as the primary ingredients. The dish has a rich, creamy texture, and is garnished with saffron and nuts such as almonds or pistachios.