Omani Halwa

1Preparation

1. Soak the saffron in the rose water for 10 minutes.
2. Whisk the cornstarch into the cold water until completely dissolved with no lumps.

2Cooking

1. Put the caramel sugar in a heavy-bottomed pot and let it melt without stirring, swirling the pot, until it becomes a deep amber caramel.

   🔥 medium heat⏱ 6 min timer
2. Whisk the starch mixture again and pour it slowly onto the caramel, standing back from the steam, and stir until all the caramel dissolves.

   🔥 medium heat⏱ 5 min timer
3. Add the remaining sugar and stir constantly with a wooden spoon until the mixture thickens and turns translucent and glossy.

   🔥 medium heat⏱ 15 min timer
4. Add the ghee a spoonful at a time, stirring after each addition until it is absorbed.

   🔥 medium heat⏱ 20 min timer
5. Keep stirring until the halwa is very thick and shiny, pulls away from the sides of the pot and ghee starts to appear around the edges.

   🔥 low heat⏱ 30 min timer
6. Add the saffron rose water, cardamom and nuts and stir until evenly mixed.

   🔥 low heat⏱ 5 min timer

3Serving

1. Spoon the halwa into serving bowls and smooth the top with the back of a spoon.
2. Let it cool a little to firm up, then serve warm with Omani coffee.

💡 Tips & common mistakes

• Common mistake: stopping stirring — the halwa sticks to the bottom and burns. Use a heavy-bottomed pot and keep the spoon moving.
• It is done when ghee separates at the edges and the halwa follows the spoon in one mass.
• Take care pouring liquid onto hot caramel; it bubbles up and spits hard.

🔁 Substitutions

• Pistachios can replace the cashews.
• For a deeper flavour, add a pinch of nutmeg with the cardamom.