Seaweed Halwa

This type of halva is made by grinding oily seeds, such as sesame or sunflower seeds, to a paste, and then mixing with hot sugar syrup cooked to hard-crack stage. This type is popular in eastern Arab nations, the Mediterranean, and in Balkan regions and countries. Some include Bosnia and Herzegovina, Croatia, Romania, Serbia, Macedonia, Montenegro, Bulgaria, Russia, Greece and Cyprus, Egypt, Iraq, Iran, the Levant, Albania, Central Asia, southern India, the Caucasus region, and Turkey. It is also popular in Algeria and on the central Mediterranean islands of Malta.

Details : India has many types of halva, some unique to particular regions of the country. It is one of the popular sweets of India usually made from semolina. Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. In northern India, the most famous include sooji (or suji) halva (semolina),[better source needed] aate ka halva (wheat),[better source needed] moong dal ka halva (mung bean halva),[better source needed] gajar halva (carrot) which traditionally belongs to Punjab and is referred to as gajrela,[better source needed] dudhi halva, chana daal halwa (chickpeas), and Satyanarayan halwa (variation of suji halwa, with the addition of detectable traces of banana), and kaju halva (cashew nut). Kashi halva, made from winter melon or ash gourd, is a famous and traditional sweet of Karnataka, and mainly makes a regular appearance in traditional Brahmin weddings. Sooji halwa is sold in many eateries in Karnataka as Kesari bhath, usually alongside pineapple.