5 South Indian Halwas To Savour

Producer: Mehak Pal Editor: Manuj Yadav

There are countless varieties of halwas in South India. Here are some of the tastiest South Indian halwas to savour.

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Tirunelveli Halwa

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Tirunelveli halwa is also referred to as iruttu kadai halwa. It is black, made with red wheat, and cooked in milk extracted from the grain. It is sweetened with palm jaggery.

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Muscoth Halwa

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It was popularised in Tamil Nadu’s Madalur by Jospeh Abraham and his son J Jeyaseelan. It is said to be inspired by a dessert Joseph had in Sri Lanka. Muscoth in Sinhalese means ‘coconut milk’. The wheat flour is mixed with coconut milk, sugar, and cashew powder.

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Rava Kesari

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Rava kesari is one of the most popular after-meal desserts in parts of Andhra Pradesh and even Karnataka and Tamil Nadu. It is made of semolina, ghee, saffron, nuts, and sugar.

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Asoka Halwa

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This luscious halwa is made of moong dal, wheat, cashews, raisins, and oodles of ghee.

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Semiya Kesari

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Semiya kesari is a delicious dessert made with vermicelli, ghee, sugar, and saffron. Milk is removed and semolina is added to give it the halwa-like texture.

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