Omani halwa

Ingredients

Quantities for 16 servings.

• 300 g Cornstarch
• 700 g Sugar
• 1.5 l Water
• 350 g Ghee
• 60 ml Rosewater
• 1 pinch Saffron
• 2 tsp Ground cardamom
• 150 g Cashews
• 100 g Honey

Method

1. Slake the starch in half the cold water until completely smooth, with no lumps.
2. Boil a syrup from the sugar and the remaining water and bring it to a rolling boil.
3. Pour the starch mixture into the boiling syrup in a thin stream, stirring without stopping.
4. Steep the saffron in a spoon of hot water and add it to the mass with the cardamom.
5. Stir over a low heat for an hour and a half, adding the ghee a little at a time.
6. Work in the honey, rosewater and toasted cashews once the mass starts pulling from the sides.
7. Spread it in a tin in a three-centimetre layer, level it and cool it six hours.