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Bahraini Halwa
Bahraini Halwa is a rich, dense, and chewy sweet confection made primarily from cornstarch, sugar, ghee, and flavored with cardamom, cinnamon, saffron, and rose water. It's often studded with nuts and is a popular dessert, especially during Eid.
đ§ Ingredienser
- 2 cups Sugar
- 2.5 cups Water(divided)
- 2 teaspoons Lemon juice
- 2.5 tablespoons Ghee or unsalted butter(plus more for greasing)
- 1/2 tablespoon Ground cardamom(plus 1/4 teaspoon for butter)
- 1/2 tablespoon Ground cinnamon(plus 1/4 teaspoon for butter)
- 5 threads Saffron threads(infused in 2 tbsp warm water)
- 1/2 cup Cornflour (starch)
- a very small amount Red food coloring
- 3/4 cup Rapeseed oil or neutral oil
- 1 tablespoon Rose water
- 1 cup Toasted nuts(e.g., pistachios, almonds, walnuts)
- 1.5 tablespoons Sesame seeds(toasted)
đšâđł Instruktioner
- 1
Infuse saffron threads in 2 tablespoons of warm water for at least an hour. In a separate bowl, mix cornflour with 1/2 cup of water, rose water, and a tiny amount of red food coloring until smooth. Set aside.
đĄ Proffstips: Ensure the cornflour mixture is lump-free. - 2
In a large saucepan, combine sugar, 2 cups of water, saffron infusion, and lemon juice. Bring to a boil over medium heat, then reduce heat to low, cover, and cook for 5 minutes.
- 3
Gradually stir in the rapeseed oil, then cover and cook for another 5 minutes. Stir again, cover, and cook for 5 minutes. Uncover and stir every 5 minutes for the next 20 minutes.
đĄ Proffstips: Constant stirring is crucial to prevent sticking. - 4
At the 30-minute mark, stir in the ground cardamom and cinnamon. Continue cooking and stirring.
- 5
While the sugar mixture is cooking, melt the ghee or butter in a small saucepan over medium heat for 2-3 minutes until melted. Stir in 1/4 teaspoon each of cardamom and cinnamon.
- 6
Gradually add the cornflour mixture to the sugar mixture, stirring continuously with a wooden spoon to avoid lumps. The mixture will thicken.
đĄ Proffstips: Work quickly to incorporate the cornflour smoothly. - 7
Continue cooking and stirring until the halwa reaches a very thick, sticky consistency, resembling a pudding. This can take up to 45-60 minutes in total.
- 8
Stir in about 3/4 of the toasted nuts and the toasted sesame seeds. Pour the halwa into a greased serving dish or individual molds.
đĄ Proffstips: Press the halwa down gently. - 9
Garnish with the remaining nuts. Let it cool completely to set before cutting and serving.
đĄ Proffstips
- âPatience is key for this recipe, as it requires long, slow cooking.
- âUse good quality spices for the best flavor.
- âThe texture should be dense, chewy, and melt-in-your-mouth.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes use nutmeg instead of or in addition to cinnamon.
- The amount and type of nuts can be varied.
- A touch of orange blossom water can be added for a different floral note.