Recipe Directions

Ingredients


  • 3/4 pound almonds
  • 1/2 cup white sesame seeds
  • 6-7 whole green cardamom seeds (or to taste)
  • 2 tbsp agave nectar (or to taste)



    Optional Mix-ins:


  • 1 handful almonds
  • 1 handful raisins



    Directions



    Put all the almonds into a food processor until they are ground down to be as powder-like as possible. 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 you’ll need the sesame seed pulp. 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. Skin and grind the cardamom seeds into a powder and add to the mixture. Next add the agave nectar.



    Mix-ins:



    Some people like their halva straight, others like a little variance. 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.



    And that’s it!



    Simply the best raw halva you’ll ever try. We promise!

This is a recipe by Roshi’s Raw Lifestyle . To see the original posting please visit _ this link _

RishiFromRoshis's Thoughts

By rishiFromRoshis

Hi everyone! Well, here it 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 families 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. Its sweet, spiced, buttery, delicate and just overall amazing. If you’ve ever had freshly made homecooked 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

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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.

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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?

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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 :) :)

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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

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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.

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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?

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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.

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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.

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I'd say start between one-eight of a teaspoon to one-fourth. On the other hand maybe the flavour of ground cardamom will be weaker, so you might need a bit more.

I didn't have a fine sieve, so I blended the sesame with the minimum of water, and then I didn't strain it.

I'd also suggest a bit of rose water in this !

Roshi, I love this recipe ! I could never really enjoy Indian halwa since it was terribly oily and my weak liver would protest. This is great !

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I'm with Satchy on this question, I have ground cardomom, can you give me an idea on how much to add?

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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.

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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.

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hi!..this is a very nice treat...thank you:)

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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!

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i know this sounds silly, but can someone give me the almond measurement in cups instead of pounds?

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and yes it looks very much like suji halwa

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Good to see you back.fantastic recipe. We are all waiting for more

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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!!

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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

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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!

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Glad to see you back and with your first recipe since your return. I have to try this.

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Oh my gosh if you open up a raw ice cream store that is so awesome! Awesome!!

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Pleeeeeeeeeeeeeeeeeeeeeeeeeease make a raw recipe for naan bread.

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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! :)

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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. :)

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