A NOMVEX RECIPE
Omani ginger and saffron halwa
Vegetarian2 servings≈ 60 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Sugar80 g
- Water200 ml
- Cornflour35 g
- Food-grade rose water20 ml
- Saffron0.2 g
- Fresh ginger8 g
- Clarified butter20 g
- Ground cardamom1 g
- Almonds15 g
- Raisins12 g
Declared allergenic ingredients: milk, tree nuts. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Mix starch into 70 ml cold water. Dissolve sugar in the remaining 130 ml over low heat; steep saffron in rose water.
Whisk in the starch slurry. Add rose water, grated ginger and cardamom; stir over low heat until thick and glossy.
Gradually stir in ghee until the halwa pulls from the pan. Add almonds and raisins, pour into a small dish and allow to cool slightly.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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