Omani halwa
A chewy halwa of starch, rosewater and saffron, stirred two hours in a cauldron.
Ingredients
For 16 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Slake the starch in half the cold water until completely smooth, with no lumps.
Boil a syrup from the sugar and the remaining water and bring it to a rolling boil.
Pour the starch mixture into the boiling syrup in a thin stream, stirring without stopping.
Steep the saffron in a spoon of hot water and add it to the mass with the cardamom.
Stir over a low heat for an hour and a half, adding the ghee a little at a time.
Work in the honey, rosewater and toasted cashews once the mass starts pulling from the sides.
Spread it in a tin in a three-centimetre layer, level it and cool it six hours.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Silpa11 · CC BY-SA 4.0