Desserts
Halwa Bahrainiya (Bahraini Halwa)
Ingredients
- - 200 g (1 cup) cornflour (cornstarch)
- - 600 ml (2 1/2 cups) water, divided
- - 250 g (1 1/4 cups) sugar
- - 3 tbsp ghee or butter
- - 1/4 tsp saffron threads, soaked in 2 tbsp warm water
- - 1/2 tsp ground cardamom
- - 1 tbsp rose water
- - 2 tbsp mixed nuts (almonds, pistachios), chopped, for garnish
Method
- Whisk the cornflour with 200 ml (3/4 cup) of the water in a bowl until completely smooth and lump-free.
- In a heavy-bottomed saucepan, combine the remaining water and sugar, heating gently until the sugar dissolves.
- Slowly pour the cornflour mixture into the saucepan while whisking constantly to prevent lumps.
- Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth, glossy paste, about 10-12 minutes.
- Add the ghee gradually, a tablespoon at a time, stirring until fully absorbed and the mixture becomes shiny.
- Stir in the saffron water, cardamom and rose water, cooking for a further 5 minutes until very thick and pulling away from the sides of the pan.
- Pour into a lightly greased shallow dish, smooth the top and scatter over the chopped nuts.
- Allow to cool completely at room temperature, then set in the refrigerator for at least 2 hours before slicing into squares or diamonds.
Introduction: Halwa is arguably Bahrain’s most famous sweet, a dense, glossy, jelly-like confection scented with saffron, cardamom and rosewater, traditionally studded with nuts.
Cultural Background: Halwa is arguably Bahrain’s most famous sweet, a dense, glossy, jelly-like confection scented with saffron, cardamom and rosewater, traditionally studded with nuts. Manama’s old halwa shops have produced it for generations, and it remains the classic gift and celebration sweet across the island.
Tips: – Stir constantly and patiently; rushing the thickening stage can leave the halwa lumpy or undercooked. – Adding the ghee gradually gives the halwa its characteristic glossy sheen.
Variations: – A few drops of food-safe colouring are sometimes added for a more vibrant presentation. – Toasted sesame seeds can be scattered on top instead of, or alongside, the nuts.
Vegetarian/Vegan: Use plant-based butter instead of ghee for a vegan version.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Reheating: Halwa is served at room temperature or chilled and does not require reheating.
Nutrition: Per serving (approx.): 210 kcal, 1 g protein, 34 g carbohydrates, 8 g fat, 0.5 g fibre.
FAQs:
Q: Why is my halwa too soft? A: This usually means it needs more cooking time; continue stirring over low heat until it visibly thickens and pulls from the pan sides. Q: Can I make halwa without ghee? A: Ghee gives the authentic richness and shine, but a neutral vegetable oil can be substituted, though the flavour will be milder.
A: