Halva's secret: A sweet indulgence with surprising benefits
Why should you eat halva? First and foremost, it contains a lot of fibre and protein, as well as minerals such as magnesium, calcium, and iron, which are beneficial to health. Many don’t realize that due to the presence of antioxidants, it has the potential to improve skin condition and help delay the aging process.
Halva - caloric content
Halva is characterized by its high content of healthy fats, mainly due to sesame, which is its main ingredient. Despite its health benefits, halva is caloric, so it's recommended to consume it in moderation.
How many calories does halva have? It's estimated to have between 500 and 600 calories per 100 grams of the product. The caloric content can vary depending on the type of halva and added ingredients, such as nuts or cocoa. Despite this, it provides nutritional value that is beneficial to our diet and should not be entirely eliminated - the key is to consume it in reasonable amounts.
How is halva made?
Halva is mainly produced by grinding sesame seeds, to which sugar or honey is added. This creates a sweet, crumbly mass. It's often enriched with other ingredients, such as the aforementioned cocoa or nuts, but also vanilla or poppy seeds. Sometimes recipes also include chickpea or sunflower seed pastes.
The production of halva involves several key steps. The first stage is grinding the sesame seeds into a smooth paste. Then sugar or honey and potential additives, like nuts or cocoa, are added, depending on the recipe. The mixture is cooked until it reaches the proper consistency, then poured into moulds where it cools and hardens. After this process, the halva is sliced into portions and packaged. Making halva at home is simple, and the end result will surely be even more satisfying.
Where does halva come from? Experts disagree. As we read on the "Times of India" website, the word "halwa" comes from the Arabic word "hulw," which means "sweet," and the treat itself is said to have Iranian roots. Other historians point to Turkey as the place of origin for halva, while others indicate India.
