Halwa Bahraini
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
6 people
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Course
Dessert
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Cuisine
Middle Eastern
Halwa Bahraini
Report
Most halwa stores in Bahrain bear the name of the Showaiter family, a dynasty that has been synonymous with halwa bahraini for over a century.
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Ingredients
- 4 cups sugar
- 5 cups water
- 4 teaspoons lemon juice
- 5 tablespoons butter unsalted
- 2 tablespoons ground cardamom + ½ teaspoon (for the butter)
- 1 tablespoon ground nutmeg + ½ teaspoon (for the butter)
- 10 threads saffron
- 1 cup cornstarch
- 1 cup water (for the corn starch mixture)
- 1 teaspoon red food coloring
- 1½ cup rapeseed oil
- 2 tablespoons rose water
- 2 cups nuts (pistachios, almonds, walnuts, toasted)
- 3 tablespoons sesame seeds
Instructions
- Infuse the saffron in 1 to 2 tablespoons of boiling water for at least 1 hour.
Flavored brown butter
- Put the butter in a hot skillet over medium heat. Brown for 3 minutes.
- Remove butter from heat. Strain.
- Stir in cardamom and nutmeg. Infuse.
Halwa
- Combine cornstarch, rose water, food coloring and 1 cup (250 ml) of water. Beat vigorously to remove any lumps.
- In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat.
- Stir the cornstarch mixture while stirring.
- At this point, the total cooking time is 45 minutes.
- Cover to prevent splattering and cook for 5 minutes.
- After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook 5 more minutes. Then uncover and stir every 5 minutes.
- 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg. Mix well.
- Stir in circular motion continuously for remaining 15 minutes. Large bubbles will form.
- Remove excess oil with a ladle and add the brown butter. The butter must be added during the last 5 minutes.
- Stir in nuts and mix well. Remove from heat.
- Sprinkle with white sesame seeds and dried fruits.
- The total cooking time is 45 minutes or when the temperature of the halwa reaches 230 F (110˚C).
- The end result should not be sticky. Its consistency should be soft and a little chewy.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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