The single taste of the nuts laddu sparked a new idea. As we finished it, we started talking about all the local sweets we’d never tried. We realized that for every famous sweet in India, there were dozens of others completely unknown outside their region.
We had to find them. The quest had begun.
We wondered—what other secrets did India’s diverse regions hold?
Next Stop: Kozhikode, Kerala
The journey was a scenic blur of rolling hills and swaying country trees. As soon as we arrived, the air changed. A sweet, intoxicating aroma reached us—carried along a fragrant current that pulled us down a street lined with shops. Each one was a vibrant display of color.
It was a Halwa Paradise.
Unlike the simple, rustic laddu, the halwa here was a work of art. Piled high in glass cases were blocks of deep red, vibrant green, and shimmery golden yellow sweets.
We learned that Kozhikoden Halwa was renowned for its unique chewiness and rich, glossy texture. A kind shopkeeper explained that the secret was in the slow-cooking process and the liberal use of fresh coconut oil, which gives it a distinct flavor.
Tasting the Treasures
Black Halwa
Its deep, almost mysterious color hinted at a profound flavor. Dense yet soft, it had a satisfying chew that released a complex sweetness.
Green Pista Halwa
Delicate and fragrant, carrying the subtle richness of pistachios.
Pineapple Halwa
Fruity, tropical, and bursting with sunshine-like notes.
Each variety was a testament to the diverse flavors and traditions of Kerala.
It wasn’t just a sweet—it was a journey through the region’s culinary heritage.