Zanzibari/Omani Halwa in English

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a tropical flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric offers color without the high cost of saffron.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used for a lighter version.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a low-calorie sweetener, while honey is often more affordable.

Prepare water with a tea bag and set aside.

Mix ground nutmeg and half of the ground cardamom with saffron in a bowl.

Combine brown sugar and white sugar in a separate bowl.

Prepare a mixture of oil and ghee, or use ghee alone, adjusting the quantity if using only oil.

Soak half of the saffron in water and set aside.

Mix tapioca starch with water to create a slurry, ensuring no lumps remain.

Bring the tea mixture to a boil, adding sugar, rose water, and saffron, and boil for 5-7 minutes until sugar dissolves completely.

Reduce heat to medium-low and add the tapioca starch slurry, stirring continuously for about 20 minutes.

Add the remaining ground cardamom and saffron after 10 minutes of stirring.

If the mixture is too thin, add an additional tablespoon of starch.

Incorporate toasted sesame seeds and any toasted nuts, ensuring they are dry and roasted.

Add the ghee or oil gradually, stirring well after each addition, and continue stirring for another 20 minutes.

After adding all the ghee, stir for an additional 10 minutes until the mixture thickens and pulls away from the sides of the pot.

Pour the halwa into a pie plate or any dish and let it cool.

Decorate with nuts and toasted sesame seeds as desired.

Allow to cool until set, ensuring it remains slightly jiggly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens