Dark and decadent, Tirunelveli Halwa is also referred to as Iruttu Kadai Halwa by some. ‘Iruttu Kadai’ means dimly lit, back in the day.

This Halwa that was popularised in Tamil Nadu’s Madalur by Jospeh Abraham and his son J Jeyaseelan is said to be inspired by a dessert.

Suji ka halwa gets a rich makeover with a hint of saffron here, it also obtains a melt-in-mouth quality.

Made of moong dal, wheat, cashews, raisins and oodles of ghee, this luscious Halwa hailing from Thanjavur is as popular for its velvety texture.

A thicker cousin of Semiya Payasam, Semiya Kesari is a delicious dessert made with vermicelli, ghee, sugar and saffron.