The result is a halva with a light consistency, similar to cotton candy.
They are also the main ingredients in tahini (sesame seed paste) and the sweet called "halva".
A raw version of halva also has become popular amongst proponents of raw food diets.
Traditionally, halva prepared with flour ("un helvas") is cooked and served upon the death of a person.
The halva is very sweet, with a gelatinous texture similar to polenta; the added butter gives it a rich mouthfeel.
Carrot halwa (called "gaajar ka halwa") is also popular, as is halva made from tender bottle gourds and "chanay ki daal".
Halva can be kept at room temperature with little risk of spoilage.
The halva is spread thin on a plate till it dries into a paste.
