Omani Halwa
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The Tale of Omani Halwa
Omani halwa, a dense, gelatinous sweet of sugar, ghee, and spices like saffron and cardamom, has long been central to Omani hospitality, offered to guests alongside coffee. Towns such as Nizwa and Bahla have historic halwa-making traditions passed down through families for generations.
Ingredients
Scale:· 10 servings
- 2 cups sugar
- 3 cups water
- 1 cup cornstarch
- 1/2 cup ghee
- 1/4 teaspoon saffron threads, soaked in warm water
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped almonds and pistachios
- 1 tablespoon rose water
Instructions
- 1Dissolve the cornstarch in 1 cup of the water to make a smooth slurry.
- 2In a heavy pot, combine the sugar with the remaining 2 cups water and bring to a boil until the sugar dissolves.
- 3Slowly whisk in the cornstarch slurry, stirring constantly to prevent lumps.
- 4Reduce heat to low and cook, stirring almost continuously, as the mixture thickens into a translucent gel, about 15-20 minutes.
- 5Gradually add the ghee in small amounts, stirring it in fully before adding more, continuing to cook and stir for 25-30 minutes until the halwa turns glossy and pulls away from the sides of the pot.
- 6Stir in the saffron water, cardamom, and nutmeg, and continue cooking for another 5 minutes.
- 7Stir in half the nuts and the rose water, then pour the halwa into a shallow serving dish.
- 8Smooth the top, garnish with the remaining nuts, and let cool to room temperature before serving in small bowls.
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