Halva is a confectionary from Persia which is also popular in Asia, Middle East, Mediterranean, the Balkans, and the Caucasus.

Lastest Updated January 6, 2024
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Fact: The biggest halva (weighed 3,811 kg/8,402 lb) was made by Nazareth Halva Factory in Israel on October 14, 2009.

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Basic Information

Halva: Basic Information



Alternative Name(s)

Halvah, halwa

Dish Type





Origin and Region

Halva: Origin and Region


Persia (modern-day Iran)

Continent’s Region

Western Asia

Country’s Region


Associated Region

Iran Map
A Deep Dive

Popular Halva Variations

Ingredients and Preparation

Halva: Ingredients and Preparation

Main Ingredients

Butter, flour, cocoa powder, milk, liquid oil, rosewater, saffron, and sugar (also depends on the variety)

Main Cooking Method


Preparation Process

Ingredients are mixed and simmered to form a thick paste. Some variations are then cooled and set.
A Deep Dive

Halva: A Deep Dive

Cultural Significance

Traditional confectionery or dessert with roots in ancient Persia




Varies (can be crumbly, dense, or gelatinous, depending on the variety)


Mildly sweet with hints of the specific ingredients used


Typically beige to light brown, but can vary based on ingredients

Serving Style

In blocks, sliced, or spread

Serving Temperature

Cold or at room temperature


Often paired with drinks (tea, coffee, or milk) or fruits (fresh or dried ones)





Special Diets



Varies based on ingredients, but generally high due to sugar and fats


Iran, Central Asia, South Asia, Middle East, Mediterranean, Balkans, and Caucasus

Popular Similar Dishes

  1. Nougat
  2. Turrón
  3. Turkish Delight
  4. Fudge
  5. Aluwa
  6. Barfi

Popular Dining Area

In households or gatherings

Halva, known by other spellings like halvah and halwa, is a traditional confectionery or dessert originating from Persia (modern-day Iran).

Halva Infographic

Today, halva is found throughout the Middle East, the Mediterranean, Asia (particularly the South and Central regions), the Balkans, the Caucasus, and even South America (especially Argentina).

The term “halva” is used for various recipes. But it most commonly refers to a thick paste made from ingredients, like butter, flour, cocoa powder, milk, liquid oil, rosewater, saffron, and sugar.

However, the exact mix varies by region and variant. In general, halva is a sweet delicacy with a rich history. Halva comes in different types made from distinctive ingredients.

Moreover, it is essential to know the right way to eat halva and where to buy it. With some pros and cons, you also know what to notice while eating this sweet.

The difference between halva and halwa and other user concerns are also worth considering. So, let’s join me in discovering this culinary gem.

Key Points

  • Halva, also spelled as halvah or halwa, is a confectionary that originated in Persia (now known as Iran).
  • It’s particularly popular in Iran, Central Asia, South Asia, the Middle East, the Mediterranean, the Balkans, and the Caucasus.
  • While “halva” can refer to different sweet treats, it’s often a paste made from a mix of ingredients like butter, flour, cocoa powder, milk, liquid oil, rosewater, saffron, and sugar.
  • The term “halva” stems from the Arabic “halwá,” meaning “sweet.”
  • Depending on the region and ingredients, there are several halva types.
  • Its taste is typically sweet, with a texture ranging from dense or crumbly to gelatinous.

Halva Images

What Is Halva’s Origin?

Halva’s origin is Persia, with the word “halva” itself derived from the Arabic “halwá,” meaning “sweet.”

Historical mentions of halva go back to the 7th century when it was described as a mixture of mashed dates with milk. By the 9th century, the name “halva” started to refer to a sweet paste made from cooked semolina or flour.

What Are the Types Of Halva?

Halva comes in various types, depending on the regions and ingredients used. However, there are 7 famous halva types shown in the table below.

Flour-Based Halva

Toasted flour or cornstarch in oil or butter, sugary syrup. Some types include nuts or dried fruits

Sesame Halva

Sesame paste or butter (tahini), sugar or honey
Can be flavored with vanilla, cocoa powder, or pistachio nuts

Sunflower Halva

Roasted ground sunflower seeds Can also include vanilla, cocoa powder, or nuts

Peanut Butter-based Halva

Peanut butter

Carrot Halwa

Grated carrots, milk, sugar, ghee, garnished with nuts

Floss Halva

Sugar syrup, fine strands, often mixed with flour or sesame

Sheki Halva

Rice flour, hazelnuts, spices, grid-shaped layers, baked over charcoal

So how to enjoy halva properly? The answer you’re looking for is in the next section. Keep reading!

How To Eat Halva?

You can enjoy halva in many ways based on your liking, but here are five common ways:

  • Direct consumption: Halva can be sliced and eaten directly from the block, especially the sesame-based variant.
  • Dessert ingredient: Halva can be crumbled and used as a topping for ice creams, yogurts, and puddings, or used in baked goods (e.g., cookies, brownies, or muffins).
  • Spread: Some softer halvas, like the tahini-based variant, can be spread on toast.
  • With fruits: Some people enjoy pairing halva with fresh fruits or dried fruits, ideally figs, dates, or berries, for a delightful snack.
  • With beverage: Enjoy a slice of halva with tea, coffee, or a glass of milk.

Where To Buy Halva?

Halva is available in many places, depending on where you are located. Overall, it can be found in ethnic or international grocery stores, especially those Middle Eastern, Mediterranean, or Asian stores.

Other ideal places to buy halva are online retailers, such as Amazon or online gourmet food stores in relevant regions.

Pros and Cons Of Eating Halva

Here’s a quick overview of the potential advantages and disadvantages of halva.


  • Quick Energy Source: Due to its high sugar content, halva can provide a quick energy boost.
  • Versatility: Halva can be used in dishes, from direct consumption to being an ingredient in other desserts.
  • Long Shelf Life: Halva has a relatively long shelf life, and some varieties, like those in candy blocks, don’t require refrigeration.


  • High in Calories: Halva is calorie-dense due to its sugar and fat content.
  • Not Suitable for Diabetics: The high sugar content is unsuitable for those with diabetes or those watching their sugar intake.
  • Allergens: Some halva varieties might contain nuts or other allergens.

As for wrapping up the pros and cons, let’s shift your focus to distinguishing halva and halwa.

Halva vs. Halwa, What Are Differences?

Halva and halwa refer to the same type of sweet confection, but the differences primarily lie in regional variations and ingredients.

The term “halva” is more common in the Middle East and the Balkans, while the spelling “halwa” is more prevalent in South Asia, especially in countries like India.

In the Middle East, halva is often made from tahini (sesame paste), giving it a crumbly texture akin to candy. However, halwa in South Asia often refers to desserts made from various ingredients like semolina, lentils, or carrots cooked with sugar, ghee, and sometimes milk. It usually has a more gelatinous or pudding-like consistency.

Now, you’re ready to tackle the most commonly asked questions in the following part.

Halva FAQs

Yes, halva can be frozen to extend its shelf life. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. When you’re ready to eat, just thaw it in the refrigerator.

Sesame-based halva is typically gluten-free. However, flour-based halva, made from semolina or other grains, contains gluten.

Sesame-based halva is often vegan, but some variants contain honey or other animal-derived ingredients, like honey. So always check the label.

For a weight-conscious diet, you should opt for sesame-based halva. It contains healthy fats and is more nutrient-dense than flour-based versions. However, always consume in moderation.

Keep halva in a cool, dry place, ideally in an airtight container to maintain the freshness.

Halva can last for several months if stored in a cool, dry place. However, sesame halva, in particular, tends to have a longer shelf life, thanks to its low moisture content.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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