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.


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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note



1 vote
Vote up!
Vote down!

yummmmmm! I adore halva. There are many different versions I have tried from indian to turkish to greek. All very comforting, rich and satifying without being 'candy' sweet. One of my quickies is to just mix raw sesame paste, agave, salt and cacao powdered (optional) for more greek style halva.

I am awaiting my shipment of raw (unpasturized!) almonds to come in. This will be my first holiday season fully raw - your recipe is definately going into the lineup!

Thanks for sharing!

  • 1
  • 2

Leave a Comment