The Kozhikkodan Halwa, a signature delicacy of Kerala, stands out for its unique preparation using coconut oil, a method that distinguishes it from the ghee-based halwas found elsewhere in India. This choice of oil not only gives the halwa its characteristic taste but also makes it a healthier option. Made with a base of starch (flour), eggs, sugar or jaggery, and nuts, the Kozhikkodan Halwa takes about two hours to prepare. Its long shelf life without refrigeration has made it a popular treat across generations.

The origins of this delicious sweet can be traced back to the Arab traders who arrived in Kerala for the spice trade. Legend has it that the halwa was gifted to the Zamorin of Kozhikode, embedding it in Kerala’s culinary history. The term "halwa" comes from the Arabic word "Hulw," meaning sweet. Over time, this dessert captured the hearts of the British and the Portuguese visitors, further solidifying its reputation.

Today, the vibrant Mittayi Theruvu (Sweetmeat Street) in Kozhikode, also known as SM Street (Sweetmeat Street), is the heart of halwa production and sales. Lined with shops brimming with stacks of vividly coloured halwa cubes, the street is a sensory delight for visitors. From classic flavours to inventive creations, shopkeepers have introduced a staggering range, making the halwa visually enticing as well as delicious. Prices typically range between ₹80 and ₹180 per kilogram, catering to a wide array of preferences.

Tourists flock to Sweetmeat Street, sampling and purchasing this delicacy to share with loved ones back home. With hundreds of kilograms sold daily, Kozhikkodan Halwa has become a beloved export to neighbouring states and beyond. If you ever visit Kozhikode, be sure to explore Sweetmeat Street, and indulge in the rich heritage and flavours of this iconic dessert item.