Djiboutian Xalwo (Halwa)

Ingredients

• 2 cups sugar
• 2 cups water
• 1 cup cornstarch
• 1/2 cup ghee
• 1/2 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 cup chopped almonds or cashews
• Few strands saffron (optional)

Instructions

1. 1In a saucepan, dissolve the sugar in water and bring to a gentle boil to form a simple syrup, then set aside.
2. 2In a separate bowl, whisk the cornstarch with a little cold water to form a smooth slurry.
3. 3In a heavy, wide pot, warm the ghee over low heat, then whisk in the cornstarch slurry gradually.
4. 4Slowly pour in the sugar syrup while whisking constantly to prevent lumps from forming.
5. 5Cook over low-medium heat, stirring continuously with a wooden spoon, as the mixture thickens into a translucent, gel-like paste, about 25-30 minutes.
6. 6Stir in cardamom, nutmeg, and saffron if using, continuing to stir until the mixture pulls away from the sides of the pot and becomes glossy and elastic.
7. 7Fold in the chopped nuts, reserving some for garnish.
8. 8Pour the hot halwa into a greased dish, smooth the top, garnish with remaining nuts, and let cool completely before slicing into squares.

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