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1
Toast the Nuts
10 Mins
Medium heat, ~175°C (350°F)
Toast the almonds, cashews, pistachios and sesame seeds in a dry pan over medium heat, shaking the pan often, until lightly golden and fragrant, about 5 minutes. Tip them onto a plate to stop the cooking, then chop the nuts roughly and keep the sesame seeds separate for garnish.
Nuts go from golden to burnt in under a minute, so take them off the heat while they still look a shade pale.
Done when: The nuts are lightly golden and smell warm and nutty.
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2
Make the Sugar Syrup
10 Mins
Medium heat, ~175°C (350°F)
Put the 400 g of sugar and 500 ml of water in a large, heavy pot over medium heat. Stir until the sugar dissolves completely, then bring to a gentle boil and add the pinch of salt. Keep the heat steady — the syrup should bubble gently, not boil hard.
Use the biggest heavy pot you own; the halwa bubbles and spits as it thickens, and a small pot will overflow.
Done when: The sugar is fully dissolved and the syrup is clear and gently bubbling.
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3
Whisk in the Starch Slurry
5 Mins
Low heat, ~120°C (250°F)
Turn the heat to low. Give the cornstarch slurry a final whisk, then pour it into the syrup in a thin stream, whisking constantly so it blends in smoothly. Keep whisking as the mixture turns from cloudy to clear and starts to thicken.
Pour slowly and whisk the whole time — dumping the slurry in at once is what makes lumps.
Done when: The mixture is smooth, clear and starting to coat the spoon.
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4
Stir Until Thick & Glossy
20 Mins
Low heat, ~120°C (250°F)
Keep stirring over low heat for about 20 minutes, scraping the bottom and sides of the pot so nothing sticks or scorches. The halwa will slowly turn from a pale paste into a thick, translucent amber gel that pulls away from the sides of the pot in a single mass when you drag the spoon through it.
Do not stop stirring — this is the step that gives halwa its glossy, jelly-like set, and the pot scorches fast if the spoon rests.
Done when: The halwa is thick and glossy, and it pulls cleanly away from the sides of the pot.
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5
Work in the Ghee, Saffron & Nuts
10 Mins
Low heat, ~120°C (250°F)
Add the ghee a spoonful at a time, stirring each spoonful in fully before adding the next, until the halwa turns shiny and the ghee is absorbed. Stir in the bloomed saffron and rosewater, the cardamom and nutmeg, then fold in the chopped almonds and cashews. Cook for 2 minutes more.
Adding the ghee in stages is what makes the halwa glossy instead of greasy — patience here pays off on the plate.
Done when: The halwa is glossy and amber, the ghee is absorbed, and the nuts are folded through evenly.
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6
Set, Cut & Serve
10 Mins
Room temperature, ~20°C (68°F)
Scrape the halwa into the lightly oiled dish and smooth the top with a wet spatula. Scatter the chopped pistachios and toasted sesame seeds over the top and press them in gently. Leave to cool and set for at least 30 minutes, then cut into small diamonds and serve at room temperature with Omani coffee.
Cut small pieces — halwa is very sweet and rich, and a small diamond with coffee is the traditional portion.
Done when: The halwa is firm enough to cut cleanly and holds its diamond shape.
auto_awesome Finishing Touches & Plating
Cut the set halwa into small diamonds, scatter with pistachios and sesame seeds, and serve at room temperature with small cups of unsweetened Omani coffee.
Oman
7h 35m
Spain
Vietnam