RECIPE FOR HALWA (OMANI/MALINDI)

OMANI/MALINDI HALWA

This is a delicacy loaded with calories and definitely not for weight watchers or diabetics. Even those who love this sweet concoction, it is best to eat with care - if possible. The whole process can be tricky and you have to be very exact with the proportions and take care with your timings to add the ingredients needed at the right time. The flour best suited for this halwa is Tapioca (Cassava) starch. However if not available then you can substitute with Cornflour.

INGREDIENTS

1/2 Cup Tapioca Starch or Cornflour (Cornstarch)

1/2 Cup Water

3 Cups Sugar

3 Cups Water

3/4 Cup Ghee (Clarified Butter) or Oil - or an equal combination of both

1 Nutmeg (Powdered)

1 tsp Cardamom Powder

5 Tbsp Rose Water (Not to be confused with Rose Essence)

1/2 tsp Orange Food Colour (Powder Form)

1/2 tsp Red Food Colour (Powder Form) 

You can omit the food colours and use Saffron Strands instead

2 Tbsps Toasted Sesame Seeds (Optional)

Some Blanched and Slivered Nuts for Garnishing (Optional)

METHOD

In a bowl, place the flour and food colours. Mix well and add half a cup of  water to form a paste. Mix to blend well.

In a small saucepan, place the ghee/oil and place on heat. Once heated well, switch off the heat and add the nutmeg and cardamom powder. Set aside.

In a deep non-stick saucepan, place the sugar and 3 cups of water. Place on heat and wait for it to boil and the sugar to dissolve well. Do not stir.

It is important that you use a deep pan as it will minimise splattering on hands while stirring.

Pour in the flour paste that you prepared earlier. Start stirring immediately with a spatula.

Add the saffron if using. 

Keep stirring continuously on high heat until the halwa starts to clump together.

Lower the heat.

Start adding the ghee/oil mixture you prepared earlier. Keep stirring to incorporate the ghee well. You have to add the ghee/oil a little at a time while you keep stirring, until you have added all of it. Increase the heat and keep stirring until it starts to form a ball.

Add the rose water and the sesame seeds if using. Stir to mix well. Cook for a further 3 minutes. Take off the heat.

Carefully pour into a heat-proof serving dish.