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The standard proportions of semolina halva are one part fat (a vegetable oil or butter), two parts semolina, two parts sweetening agent (e.g. The semolina is sautéed in the fat while a syrup is being made of the sweetener and water.

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It comes in various colors like orange, brown, green and cream with a translucent appearance studded with raisins, cashew nuts, pistachios, almonds, etc.

Technically the term halva is used in native recipes throughout India, and though semolina halva is considered to be essentially a "Northern" confection, it is also quite popular in South India.

A prominent South Indian version of halva (or alvaa in Tamil) is from Tirunelveli, a city in the state of Tamil Nadu.

Another semolina preparation widely enjoyed throughout South India called kesari or kesari-bath originates from the state of Karnataka.

Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva) is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.