Also known as: Kozhikode halwa, Calicut halwa, Sweet meat
The glossy, chewy halwa of Calicut, made from fermented wheat-flour paste, sugar and coconut oil - distinct from ghee-based Tamil halwa.
Kozhikodan halwa is the signature sweet of Calicut, sold along the city’s famous Sweet Meat Street (Mittai Theruvu). It is made by fermenting a refined-wheat-flour (maida) paste, then cooking it down with sugar syrup, coconut oil and cardamom over high heat with constant stirring until it turns thick, glossy and chewy.
Its defining feature is the use of coconut oil rather than the ghee used in the Tirunelveli halwa of Tamil Nadu - this gives the Calicut version its distinct flavour. It comes in many colours and flavours (including the prized black halwa) and keeps well, making it a classic gifting sweet. It is believed to have been introduced via Arab traders and adapted with local ingredients.