Omani Halwa

حلوى عمانية · Ḥalwā ʿUmāniyya

Ingredients8

• granulated sugar400 g
• water700 ml
• cornstarch120 g
• ghee250 g
• rose water3 tbsp
• saffron threads1/2 tsp
• ground cardamom1 tsp
• mixed nuts (almonds and cashews), roughly chopped80 g

Method

1. Soak the saffron threads in 2 tbsp of warm water and set aside.
2. Dissolve the sugar in 400 ml of water in a heavy pan over medium heat, then simmer until the syrup is clear.
3. Whisk the cornstarch into the remaining 300 ml of cold water until completely smooth.
4. Pour the starch slurry into the hot syrup, stirring constantly, and cook until the mixture thickens and turns glossy.
5. Add the ghee a little at a time, stirring continuously over low heat, until the halwa pulls away from the sides of the pan and no longer tastes raw, about 1 to 1.5 hours.
6. Stir in the rose water, saffron liquid, and cardamom, then fold in most of the nuts, reserving a few for the top.
7. Spoon into a greased shallow dish, scatter the remaining nuts on top, and let it cool until set before cutting into pieces.