Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe | Arabic Halwa | Omani Halwa | Al-arabiya Halwa | Halwa Recipe |

 

Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe | Arabic Halwa | Omani Halwa | Al-arabiya Halwa | Halwa Recipe | Here’s a classic Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) recipe. This Middle Eastern delicacy is known for its unique, jelly-like texture and rich flavors of saffron, cardamom, nuts, and rosewater.

Ingredients

1 cup cornflour (cornstarch)

2 cups sugar

4 cups water

1/2 cup ghee (clarified butter)

1/4 cup mixed nuts (almonds, cashews, pistachios – chopped)

1/2 tsp saffron strands (soaked in 2 tbsp warm water)

1 tsp cardamom powder

1 tbsp rose water

2 tbsp dates, finely chopped (optional)

1/2 tsp ground nutmeg (optional)

Arabic Halwa (Halwa Al-Arabiya or Omani Halwa) Recipe

Instructions:

1. Prepare the Cornflour Mixture

In a bowl, dissolve cornflour in 2 cups of water. Ensure it's lump-free.

2. Make Sugar Syrup

In a large heavy-bottomed pan, combine sugar and 2 cups water.

Bring to a boil, then simmer until the sugar is dissolved.

3. Cook the Halwa

Gradually add the cornflour mixture to the sugar syrup, stirring constantly to avoid lumps.

Add saffron water and continue to stir.

Cook on low heat, stirring continuously. The mixture will become glossy and start thickening.

Gradually add ghee, one tablespoon at a time, allowing it to absorb before adding more.

Continue cooking until the mixture leaves the sides of the pan and turns translucent and jelly-like (about 30–40 minutes).

4. Flavor and Finish

Add cardamom powder, rosewater, and nutmeg (if using).

Mix in chopped dates and half of the nuts.

Stir well and cook for another 3–5 minutes.

5. Set the Halwa

Pour the hot halwa into a greased tray or dish.

Sprinkle the remaining nuts on top.

Allow to cool and set. Cut into pieces to serve.

Tips:

Stirring continuously is crucial to avoid lumps and burning.

Use good quality saffron and rosewater for authentic flavor.

Store in an airtight container; Arabic halwa keeps well for several days at room temperature.

Enjoy the luxurious, aromatic taste of homemade Arabic Halwa!

Kerala's Famous Karuppu Halwa Recipe | Kerala Black Halwa | Karuppu Halwa | Black Halwa Recipe | Kerala Black Halwa Recipe | How to Make Karuppu Halwa | How to Make Black Halwa |

Kerala's Famous Karuppu Halwa Recipe | Kerala Black Halwa | Karuppu Halwa | Black Halwa Recipe | Kerala Black Halwa Recipe | How to Make Karuppu Halwa | How to Make Black Halwa | Kerala Style Black Halwa Recipe | Halwa in Kerala | Kerala Halwa Ingredients | Here's a recipe for black halwa (also known as "Karuppu Halwa" or "Kerala Black Halwa"), a popular dessert from Kerala, India. It's made primarily from rice flour, jaggery, coconut milk, and ghee, giving it a dark color and chewy texture.

Ingredients:

1 cup raw rice (soaked for 3–4 hours)

2 cups thick coconut milk (freshly extracted is preferred)

2 cups jaggery (dark, for color)

3–4 tablespoons ghee (clarified butter)

2 tablespoons cashews (chopped)

2 tablespoons coconut flakes (optional, chopped)

1/2 teaspoon cardamom powder

A pinch of salt

Kerala's Famous Karuppu Halwa Recipe

Instructions:

Prepare the rice flour:

Drain the soaked rice and grind it into a smooth paste with a little water.

Mix with coconut milk to form a lump-free, runny batter.

Prepare the jaggery syrup:

Melt the jaggery with 1/2 cup of water in a pan.

Strain to remove any impurities. 

Making the pudding:

In a heavy non-stick pan or a thick-bottomed pan, add the rice-coconut milk mixture and jaggery syrup.

Cook over medium-low heat, stirring constantly to prevent lumps.

Add a pinch of salt.

When the mixture begins to thicken, gradually add a teaspoon of ghee and mix well.

After about 30-40 minutes, the mixture will become thick, shiny, and begin to leave the sides of the pan.

Add the cashews, coconut flakes, and cardamom powder. Mix well.

To finish:

When the pudding becomes very thick, chewy, and comes out of the pan in a lump, turn off the heat.

Transfer it onto a greased plate or tray. Flatten with a spatula.

Let it cool, then cut into squares or diamond shapes.

Note:

The longer you cook, the thicker and chewier the halwa will be.

Use good quality dark jaggery for the best color and flavor. It's important to stir constantly to prevent burning and achieve the right texture.

Enjoy this melt-in-your-mouth Kerala dessert Black Halwa!

Kaju Badam Halwa | Royal Kaju Badam Halwa | Kaju Badam Halwa | How to Make Kaju Badam Halwa | Kaju Halwa | Badam Halwa | Kaju Halwa Recipe | Badam Halwa Recipe |

 

Kaju Badam Halwa | Royal Kaju Badam Halwa | Kaju Badam Halwa | How to Make Kaju Badam Halwa | Kaju Halwa | Badam Halwa | Kaju Halwa Recipe | Badam Halwa Recipe | Here's the recipe for Cashew Almond Halwa:

Ingredients:

1/2 cup cashews

1/2 cup almonds

1/2 cup sugar

1/4 cup milk

2–3 tbsp ghee (clarified butter)

1/4 tsp cardamom powder

A few saffron strands (optional)

1 cup water

Royal Kaju Badam Halwa Recipe

Instructions:

Soak and prepare the nuts:

Soak the almonds and cashews in hot water for 30 minutes.

Peel the almonds.

Mix the almonds and cashews with milk to form a smooth paste.

Cook the halwa:

Heat the ghee in a non-stick pan over low heat.

Add the nut paste. Cook over low heat, stirring constantly, for 6–8 minutes, until the ghee begins to separate.

Add the sugar and mix well. The mixture will become loose.

Cook for another 5–7 minutes, stirring occasionally, until it thickens and leaves the sides of the pan.

Add cardamom powder and saffron strands. 

Finish and serve:

When the halwa becomes shiny and begins to blend together, turn off the heat.

Serve hot, garnished with almond and cashew pieces.

Tip:

- You can adjust the sweetness and ghee to your liking. Enjoy this rich, festive dessert Kaju Badam Halwa!

Sohan Halwa | Sohan Halwa Recipe | Sohan Halwa Ingredients | Pakistani Sohan Halwa | Best Sohan Halwa Recipe | Easy Sohan Halwa Recipe | How to Make Sohan Halwa |

 

Sohan Halwa | Sohan Halwa Recipe | Sohan Halwa Ingredients | Pakistani Sohan Halwa | Best Sohan Halwa Recipe | Easy Sohan Halwa Recipe | How to Make Sohan Halwa | Here's a classic Sohan Halwa recipe—a traditional, rich, and chewy dessert popular in North India and Pakistan, made with wheat flour, ghee, sugar, and nuts.

Ingredients:

1/2 cup wheat flour (atta)

2 cups sugar

1/2 cup ghee (clarified butter)

2 cups water

1/4 cup milk

1 tbsp cornflour (optional, for a chewier consistency)

1/4 tsp cardamom powder

2 tbsp chopped almonds

2 tbsp chopped pistachios

1 tbsp melon seeds (optional)

A pinch of saffron strands (optional)

Tasty & Easy Sohan Halwa Recipe

Instructions:

1. Prepare the Sugar Syrup

Pour water and sugar into a heavy-bottomed pan. Stir and bring to a boil.

Add milk to help remove any impurities. When foam rises to the top, skim it off with a spoon.

Continue boiling until you have a thick, one-string sugar syrup.

 2. Make the Halwa Base

In another bowl, mix wheat flour (and cornflour, if using) with a little water to form a smooth, lump-free paste.

Slowly add this paste to the hot sugar syrup, stirring constantly to prevent lumps.

3. Cook

Slowly add ghee, one teaspoon at a time, and continue stirring.

Add saffron strands, if using.

Continuously stir over low to medium heat. The mixture will thicken and begin to separate from the sides of the pan.

Add cardamom powder.

4. Add the Nuts

When the mixture becomes shiny and chewy, add the almonds, pistachios, and melon seeds. Mix well.

5. Set and Serve

Pour the hot halwa onto a greased plate or tray.

Spread it evenly and level it with a spatula.

Let it cool slightly, then cut it into squares or diamond shapes before it hardens completely.

Tips:

Sohan Halwa becomes chewy and slightly crunchy when cooled. It's important to stir constantly for a smooth texture.

You can store it in an airtight container for several days. Enjoy your homemade Sohan Halwa!

Traditional Dessert from Oman - Omani Halwa Recipe | Omani Halwa Recipe | Omani Halwa Ingredients | How to Make Omani Halwa | Oman Halwa | Oman Halwa Recipe | Omani Halwa Sweet Jelly Dish | Omani Halwa Dessert Recipe |

 

Traditional Dessert from Oman - Omani Halwa Recipe | Omani Halwa Recipe | Omani Halwa Ingredients | How to Make Omani Halwa | Oman Halwa | Oman Halwa Recipe | Omani Halwa Sweet Jelly Dish | Omani Halwa Dessert Recipe | Omani Halwa Recipe: Omani Halwa is a traditional dessert from Oman, known for its rich flavor and sticky, jelly-like texture. Here's an authentic and easy recipe to make at home. It incorporates traditional ingredients like saffron, ghee, and rose water for the classic rich flavor and jelly-like texture. You'll find step-by-step instructions and tips for making this famous Omani dessert at home.

Ingredients:

 1 cup cornflour

 2 1/2 cups sugar

 4 cups water

 1/2 cup ghee

 1/4 tsp saffron threads

 1/2 tsp ground cardamom

 1/2 tsp rose water

 1/4 cup chopped almonds

 1/4 cup cashews

 1/4 cup raisins (optional)

 1/2 tsp nutmeg (optional)

 1/2 cup chopped dates (optional)

Traditional Omani Halwa Recipe

Instructions:

1. Dissolve the cornflour in 2 cups of water, making sure there are no lumps. Set aside.

2. In a large saucepan, combine the remaining 2 cups of water and sugar. Heat over medium heat, stirring until the sugar dissolves.

3. Add the saffron threads to the sugar syrup and bring to a gentle boil.

4. Reduce the heat and slowly add the cornflour mixture, stirring constantly to prevent lumps.

5. Continue cooking and stirring for 15-20 minutes, until the mixture thickens and becomes glossy.

6. Slowly add the ghee, a little at a time, and continue stirring. The halwa will begin to separate from the sides of the pan.

7. Add the cardamom, rose water, and nutmeg (if using).

8. Add the chopped dates, almonds, cashews, and raisins. Mix well and cook for another 5 minutes.

9. Transfer the halwa to a greased dish. Let it cool and set before slicing.

Enjoy your homemade Omani halwa, a sweet treat perfect for special occasions or as a gift!

Godhi Halwa | Wheat Halwa | Tirunelveli Halwa | Godhumi Halwa | Godhi Halwa Recipe | Wheat Halwa Recipe | Tirunelveli Halwa Recipe | Godhumi Halwa Recipe | How to Make Godhi Halwa | Godhi Halwa Recipe in Hindi | Godhi Halwa Recipe easy |

 

Godhi Halwa | Wheat Halwa | Tirunelveli Halwa | Godhumi Halwa | Godhi Halwa Recipe | Wheat Halwa Recipe | Tirunelveli Halwa Recipe | Godhumi Halwa Recipe | How to Make Godhi Halwa | Godhi Halwa Recipe in Hindi | Godhi Halwa Recipe easy | How to Makw Wheat Halwa | How to Make Trunelveli Halwa | How to Make Godhumi Halwa |  Godhi Halwa (wheat pudding) Recipe: Here's the complete recipe for Godhi Halwa (wheat pudding), including ingredients and step-by-step instructions. This traditional dessert is rich, delicious, and perfect for festivals or special occasions.

Ingredients:

 1 cup whole wheat grains (Godhi)

 1 cup jaggery (or sugar, as desired)

 4 cups water

 2 tablespoons ghee (clarified butter)

 1/4 cup chopped nuts (cashews, almonds, etc.)

 1/4 teaspoon cardamom powder

Godhi Halwa | Tirunelveli Halwa |

Instructions:

1. Wash the whole wheat grains and soak them in water overnight. Drain the water the next day.

2. Grind the soaked wheat grains with 1 cup water to form a smooth paste. Strain the wheat through a muslin cloth to extract the milk. Repeat this process with the remaining water until all the milk is removed. Remove the husk.

3. Let the wheat milk sit for 30 minutes. Carefully drain off any excess water, leaving the thick layer of wheat intact.

4. In a heavy-bottomed pan, pour the wheat milk paste and cook over low heat, stirring constantly to prevent lumps.

5. When the mixture thickens, add the jaggery. Stir until the jaggery is completely melted and combined.

6. Slowly add the ghee, stirring until the halwa separates from the sides of the pan and becomes shiny.

7. Add the cardamom powder and half the nuts and mix.

8. Grease a plate with ghee. Transfer the halwa to the plate and spread evenly. Garnish with the remaining nuts.

9. Let it cool slightly, then cut into pieces and serve hot or at room temperature.

Tips:

* Adjust the sweetness according to your taste.

* Use more ghee for a richer flavor.

Enjoy your homemade Godhi Halwa!

Bombay Ice Halwa | Bombay Ice Halwa Recipe | How to Make Bombay Ice Halwa | Karachi Halwa | Karachi Halwa Recipe | How to Make Karachi Halwa | Indian Jelly Halwa Recipe | Bombay Sweeten Ice Halwa | Pakistani Halwa |

 

Bombay Ice Halwa | Bombay Ice Halwa Recipe | How to Make Bombay Ice Halwa | Karachi Halwa | Karachi Halwa Recipe | How to Make Karachi Halwa | Indian Jelly Halwa Recipe | Bombay Sweeten Ice Halwa | Pakistani Halwa | Bombay Ice Halwa Recipe: This is an easy, unique Indian dessert that takes 20 minutes to make. It's lightly flavored with cardamom and saffron. Place a pan on the stove over low to medium heat. Add the flour to the pan, then the milk, melted ghee, and saffron milk. Mix well and make sure it doesn't clump.

Ingredients:

 1 cup all-purpose flour

 1 cup sugar

 1 cup ghee

 2 cups milk

 1/2 tsp cardamom powder

 2 tbsp chopped almonds

 2 tbsp chopped pistachios

 A pinch of saffron strands (optional)

Orange/yellow food color (optional)

Homemade Bombay Ice Halwa Recipe

Instructions:

1. Preparation: 

Apply a little ghee to the back of a large steel plate or marble surface. Have a rolling pin ready. You can also lightly grease a flat surface by placing parchment/butter paper on it.

2. Soak saffron: 

If using, soak saffron strands in a tablespoon of warm milk.

3. Cook the mixture:

* Add ghee and maida (all-purpose flour) to a heavy-bottomed pan. Stir over low heat until fragrant and lightly golden, about 3-4 minutes.

* Add milk and sugar. Keep stirring constantly over low-medium heat to prevent lumps from forming.

* Add cardamom powder and saffron milk.

* Cook, stirring constantly, until the mixture thickens and begins to separate from the sides of the pan (about 10-12 minutes).

* The mixture should be thick but spreadable.

4. Roll:

* Immediately pour the hot mixture onto a greased surface.

* Place parchment/butter paper on top and gently roll it out with a rolling pin to form a very thin sheet (about 2-3 mm thick).

5. Garnish:

* Sprinkle chopped almonds and pistachios evenly over the top. Press gently with a rolling pin to ensure they adhere.

* If using, place an edible silver leaf on top of the halwa.

6. Cool:

Let it cool for 10-15 minutes. When it's frozen but not completely hard, cut into square or rectangular pieces with a sharp knife.

7. Serve:

* If the pieces are sticking together, gently lift them and separate them.

* Store in an airtight container at room temperature for up to a week.

Enjoy melt-in-your-mouth Bombay Ice Halwa!

Also Read:

Aloo Halwa Recipe 

Suji Ka Halwa Recipe

Gajar Halwa Recipe 

Lauki Ka Halwa 

Sooji Halwa (Satynarayan Katha Special) Recipe 

Kada Prasad (Atte Ka Halwa) Recipe 

Pumpkin Halwa Recipe 

Milk Halwa Recipe 

Kele Ka Halwa Recipe 

Dry Fruits Halwa Recipe 

Kaju Halwa Recipe 

Badam Halwa Recipe 

Bombay Halwa Recipe 

Chana Dal Halwa Recipe 

Besan Halwa Recipe