Halwas you must try this winter

Halwa in India goes far beyond the usual favourites. Across regions, grains, millets, vegetables, and lentils are transformed into rich, comforting desserts that deserve far more attention.

Amaranth Halwa: This halwa uses amaranth flour, giving it a nutty taste and grainy texture. Often prepared during fasting periods, it’s gluten free and packed with protein. (unsplash)

Channa Dal Halwa: Less popular than its moong dal cousin, chana dal halwa is rich, grainy, and intensely flavourful. It requires patience but rewards with a deep, caramelised taste. (unsplash)

Kuttu (Buckwheat) Halwa: Commonly eaten during vrat days, kuttu halwa has a rustic flavour and hearty texture. When cooked well, it becomes aromatic, wholesome, and deeply comforting. (wikimedia commons)

Lauki Halwa: Often overshadowed by gajar halwa, lauki halwa is creamy and mildly sweet. When slow-cooked properly, bottle gourd absorbs ghee and milk beautifully. (wikimedia commons)

Pumpkin Halwa: Slow cooked with ghee, milk, and sugar, ash gourd halwa turns surprisingly rich and aromatic. Its delicate sweetness makes it lighter than many traditional halwas. (unsplash)

Ragi Halwa: Made from finger millet, ragi halwa has a deep, earthy flavour and a dense texture. Naturally rich in calcium and iron, it’s both nourishing and deeply satisfying. (unsplash)