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)
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| 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!
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