Halwa originated in Arabic lands and travelled to ancient India via Persia, according to Abdul Halim Sharar’s book “Guzishta Lucknow.” Suleiman, the Empire’s eleventh and longest-reigning Sultan, was so fond of sweets that he built a special kitchen dedicated just for sweet delicacies, including halwa.
Here, we shall take a stroll down the memory lane of Habshi Halwa. There are still many more names for this exotic halwa: Halwa Sohan, Multani Sohan Halwa, Jauzi Halwa, and many more. The ingredients used to make this chewy sweet are the same as they were when it was originally created.
So what is this Habshi halwa made of?
Habshi halwa is a creamy milk halwa that is often made with milk, sugar, sprouted wheat, ghee, fragrant spices, and almonds. It is a popular Pakistani and Indian delicacy. The crunchy texture comes from crushed nuts like pistachios, walnuts, almonds, and cashews, and it’s frequently flavoured with cardamom, saffron, rose water, or kewra essence.
The name of this sweet dish, habash, refers to the halwa’s unusual dark brown colour, as the Urdu habshi is related to the Persian or Arabic habashi, which refers to Africans or individuals with darker skin tones.
Habshi halwa is a popular winter delicacy that is frequently served as a dessert after a large dinner. In India, it is thought to have travelled from Persia along with the Mughal Empire.
Jauzi Halwa, as it is known in Afghanistan, is produced from germinated wheat flour and has the same components as Habshi Halwa.
The Jauzi halwa is not for the weak of heart… It’s made with a lot of ghee, sprouted wheat flour, milk, a particular spice called saffron, and nuts, and it’s baked on a low flame. The addition of nutmeg or jauz to this halwa gives it a unique flavour.
According to another anecdote told to MNT, Nawab Hamid Ali Khan invited a Hakim from Africa to Rampur and asked him to make a certain sort of pudding. Hakim made the pudding using desi ghee, combining all of the herbs, dried fruits, and sweets known as Habshi halwa, as per Hamid Ali’s directions. People adored this halwa during Nawab Hamid Ali Khan’s reign, and they continue to do so till date because of his passion for it.
While discussing the presence of Habshi Halwa in India, it was brought to the knowledge of MNT that, on an occasion, Shri. Shiv Kishan Agarwal requested to eat Habshi Halwa, and it was brought from Moradabad, where Shiv Kishan became an ardent fan of the brown delicacy.
Habshi Halwa is an amazing and delicious Indian dish that was previously considered a regal delicacy. With a myriad of flavours, tastes, and fragrances, it is one of the best and most magnificent Indian cuisines. “Incredible” is the word that comes our mind when we think about this halwa.
When you put a piece of habshi halwa in your mouth, it starts melting immediately. The flavour is amazing, and it never adheres to your teeth or bothers your throat. Habshi Halwa that has been properly prepared will not deteriorate for a long time and does not need to be refrigerated.