Traditional Omani halwa making in Muscat festival in Oman

Melt ghee in a large saucepan over medium heat until fully liquefied.

Add sugar and water to the melted ghee, stirring until sugar dissolves completely.

Incorporate rose water, saffron, cardamom, and salt into the mixture.

In a separate bowl, mix cornstarch with a little water to create a slurry.

Gradually add the cornstarch slurry to the saucepan, stirring continuously to avoid lumps.

Cook the mixture, stirring constantly, until it thickens and pulls away from the sides of the pan.

Add food coloring to achieve the desired hue, mixing well.

Fold in mixed nuts, golden raisins, and orange zest until evenly distributed.

Pour the halwa mixture into a greased tray, smoothing the top with a spatula.

Allow the halwa to cool at room temperature for several hours until set.

Once set, cut into squares or diamonds for serving.

Garnish with additional nuts or edible flowers if desired.

Serve at room temperature or slightly warmed.

Equipment Needed

Dietary

Allergens