Editing Halva (section)

=== 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]].