The origins of Thirunelveli Halwa can be traced back several centuries. While the exact date of its inception is not well-documented, historical references suggest that the it has been an integral part of the Thirunelveli region for generations.
Thirunelveli is renowned for the Nellaiappar Temple, dedicated to Lord Shiva, and the Kanthimathi-Nellaiyappar Temple, dedicated to Goddess Parvati. It is believed that the tradition of making Thirunelveli Halwa has historical ties to the temple kitchens
The halwa was initially prepared as an offering to the deities during religious ceremonies and festivals/ Its unique taste and texture was achieved through meticulous craftsmanship and traditional techniques
The key ingredients include wheat, sugar, ghee and water and what sets Thirunelveli Halwa apart is the slow-cooking process, often done in large copper vessels over wood-fired stoves.
The slow-cooking allows the flavors to meld, and the halwa achieves its distinctive consistency and color. The making of Thirunelveli Halwa has been passed down through generations within families and local communities.
Families involved in the halwa business take pride in their craft, with some establishments having a legacy that spans several decades.
In recognition of its unique identity and the expertise involved in its preparation, Thirunelveli Halwa was awarded the Geographical Indication (GI) tag.