Halwa Bahraini

1. Infuse the saffron in 1 to 2 tablespoons of boiling water for at least 1 hour.

Flavored brown butter

1. Put the butter in a hot skillet over medium heat. Brown for 3 minutes.
2. Remove butter from heat. Strain.
3. Stir in cardamom and nutmeg. Infuse.

Halwa

1. Combine cornstarch, rose water, food coloring and 1 cup (250 ml) of water. Beat vigorously to remove any lumps.
2. In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat.
3. Stir the cornstarch mixture while stirring.
4. At this point, the total cooking time is 45 minutes.
5. Cover to prevent splattering and cook for 5 minutes.
6. After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook 5 more minutes. Then uncover and stir every 5 minutes.
7. 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg. Mix well.
8. Stir in circular motion continuously for remaining 15 minutes. Large bubbles will form.
9. Remove excess oil with a ladle and add the brown butter. The butter must be added during the last 5 minutes.
10. Stir in nuts and mix well. Remove from heat.
11. Sprinkle with white sesame seeds and dried fruits.
12. The total cooking time is 45 minutes or when the temperature of the halwa reaches 230 F (110˚C).
13. The end result should not be sticky. Its consistency should be soft and a little chewy.