Recipe Directions
1. Process the almonds in a food processor until they are ground down as powder-like as possible.
2. Put the sesame seeds and 3 cups of water into a blender on a low setting. Don't allow the blender to run too long because the sesame seed pulp is needed.
3. Using a very fine strainer or cheese cloth, separate the sesame seed pulp from the water. Take the sesame seed pulp and mix it together with the almond powder by hand.
4. Skin and grind the cardamom seeds into a powder and add to the mixture. Then add the agave nectar.
MIX-INS
5. For the almonds, crush them up a bit and then mix them into the halva. For the raisins, you can mix them in straight, or soak them first and then mix them in to give them a more cooked texture.
RishiFromRoshis's Thoughts
By rishiFromRoshis Hi, everyone! Well, here is my first recipe post since I got back from India.
After traveling around for three long months, I learned a lot about how Indian food is put together and what all the spices can be used for. I also learned a lot about the different styles of Indian cooking. Food really differs from state to state in India, almost as if each state is a different country with a different culture (each state also has its own set of dominant languages).
Most of the Indian food you are probably familiar with (such as Tandoori Paneer or Naan or Paneer Makhani) is from the state of Punjab (my family's home state), but there is so much more variety in Indian food that most people in the West are unfamiliar with. So I'm going to try to bring some of that variety here and, of course, do it raw!
To start with, I'm bringing you an all over Indian all-time favorite known as halva. Halva is usually made out of semolina, but there are dozens of other varieties like almond, carrot, jackfruit, and strawberry. Halva was something I grew up with, and it was always one of my favorite desserts/breakfasts.
It's sweet, spiced, buttery, delicate and just overall amazing. If you've ever had freshly made home-cooked halva, you know what I'm talking about.
I really tried to capture that traditional halva taste in this raw halva, and I think I hit this on the head. I hope you all try this one out and enjoy it.
And to all of Roshi's Indian followers who have given up this tasty treat, I hope this brings you back to your childhood like it does for me.
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Comments
Top voted
sonali
Dec 27, 2010
and yes it looks very much like suji halwa
sonali
Dec 27, 2010
Good to see you back.fantastic recipe. We are all waiting for more
Drea
Dec 28, 2010
I'm with Satchy on this question, I have ground cardomom, can you give me an idea on how much to add?
All
The Rawtarian
Mar 22, 2012
This recipe sounds delicious. I've never made almond halva. My favourite halvah recipe calls for sesame seeds, but I'll have to try this one. Thanks for sharing.
WhiteApple
Mar 22, 2012
Oh my my...... I love Halva! A few months I was addicted to it. It was like take a bite go on a walk then take another bite after then eat have a slice then do something eat another bite........
I have to try this because I was tempted to make some regular halva but when I was trying raw I thought I might try to make some.
I will try making this sometime in the near future......but I have already ground cardamon how many tsps is 6-7 cardamon seeds?
lexiloo
Jan 23, 2011
I am going to make this for my Indian friend when he comes to visit me before we go to India to visit his family in Punjab...your families home too :) :)
rishiFromRoshis
Jan 03, 2011
Hi cherie
I realized recently that I've been forgetting to downsize some of the images I upload. Also, some people have had trouble viewing the website in Internet Explorer 6. If you have IE6, I recommend using Firefox instead (I worked at an Antivirus company and thats advice from experience). If you're still having trouble after that please email me at rishi@roshis.com.
Thanks
cocoloca
Jan 02, 2011
I didn't have any agave syrup so I used pure maple syrup instead and it was really yummy. Actually I think I am going to have some right now. I'm new here so hello everyone.
cherie03
Jan 02, 2011
to rishFromRoshis. This looks spectacular and I will try it. I tried to visit your site a few months ago and my computer hung up. Had to power down to unhang. Noticed you were back and tried the site again and my computer hung up again and had to power off and restart. Any ideas? Anybody else?
rishiFromRoshis
Jan 02, 2011
Hi dreasraw.
I'm glad you liked the dish. Halva is supposed to be just a little gritty texture, not smooth like pudding or mousse. It's pretty unique so if you ever try the real thing you'll know what I mean.
Drea
Jan 02, 2011
This was delicious! But, I do have a question...is it suppose to have a sort of gritty texture? I used left over milk pulp from an almond/brazil nut mix, dehydrated and ground.
Drea
Dec 28, 2010
I'm with Satchy on this question, I have ground cardomom, can you give me an idea on how much to add?
rishiFromRoshis
Dec 28, 2010
hey everyone. I just wanted to say to whoever added that new picture that that looks reallllly good. It's really creative and something I never would have thought of.
rishiFromRoshis
Dec 28, 2010
hey everyone. I just wanted to say to whoever added that new picture that that looks reallllly good. It's really creative and something I never would have thought of.
evergreen
Dec 28, 2010
hi!..this is a very nice treat...thank you:)
rishiFromRoshis
Dec 27, 2010
Satchy: Ground cardamom can vary a lot in how strong its flavor is. I would recommend just adding very little at a time and keep mixing it in until you get a good flavor.
dreasraw: I think about 2 to 2 1/2 cups of almonds should be good. Also, the amount that I put is not really set in stone. If you like more sesame flavor put less almonds, if you like more almond flavor put more almonds :).
Enjoy it!
Drea
Dec 27, 2010
i know this sounds silly, but can someone give me the almond measurement in cups instead of pounds?
sonali
Dec 27, 2010
and yes it looks very much like suji halwa
sonali
Dec 27, 2010
Good to see you back.fantastic recipe. We are all waiting for more
Graceful Heather
Dec 27, 2010
Welcome back! Thanks for the wonderful recipe - your carrot halva is a fav and I can't wait to try this version! I look forward to experiencing more of the diversity of Indian (raw) cuisine! Thanks!!
rishiFromRoshis
Dec 27, 2010
Hi everyone. Thanks for all the wonderful comments. It's really great to be back and cooking again. I hope you all really enjoy this recipe and keep checking the website in the next few weeks for some really cool updates besides just recipes.
-Rishi
rawkinrawmama
Dec 27, 2010
This is right up my alley. I love Indian Food. I have several friends who are Indian and are always giving me spices. I have been on a chai spice blend crazy week with ice-cream sandwhiches, pastries and other dishes using cardamom and cinnamon. Can't wait to try this!
ardesmond2
Dec 27, 2010
Glad to see you back and with your first recipe since your return. I have to try this.
RawKidChef
Dec 27, 2010
Oh my gosh if you open up a raw ice cream store that is so awesome! Awesome!!
RawKidChef
Dec 27, 2010
Pleeeeeeeeeeeeeeeeeeeeeeeeeease make a raw recipe for naan bread.
achin70
Dec 27, 2010
I have a love for Indian food, although I didn't grow up with it. The spices like cinnamon and cardamom and chai spice blends, the naan, and the amazing curries. Thank you, this looks like an wonderful halva recipe! :)
Satchy
Dec 27, 2010
p.s. i grew up loving halvah that my mom would buy from the Jewish deli (this combination sounds just like it-except for being healthy and not having a bunch of junk added in).
I have everything except the whole cardamon seeds. I have ground cardamom, any ideas how much to add?
thanks. :)
Satchy
Dec 27, 2010
Yay your back! Hope you enjoyed your travels. I'm excited to see you posting new recipes. I absolutely love vegetarian indian food so can't wait to see more of your raw renditions.
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