MALINDI HALWA - KENYAN ALMOND HALWA - Lozi | Sanjana.Feasts

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a similar flavor with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Cover raw almonds with boiling water and let them sit for 20 minutes to remove skins.

Place tapioca starch into a bowl and gradually add cold water, whisking to create a slurry without lumps.

Melt ghee in a pan until warm, then add a pinch of saffron, a splash of rose water, ground green cardamom, and food coloring.

In a separate non-stick heavy-based pan, add sugar and water, stirring to dissolve.

Once the water boils, pour in the tapioca starch mixture, whisking before adding if necessary.

Stir continuously over medium heat for about 30 minutes until the mixture thickens and becomes glossy, resembling wallpaper paste.

Add a ladle of warm infused ghee at a time, stirring well between each addition until fully incorporated and the mixture turns bright orangey red.

After about 25 minutes, when the mixture starts to bubble and has a gooey consistency, add the blanched almonds and stir to incorporate.

Continue cooking and stirring until the mixture is shiny, thick, and forms a ball when stirred, about 35 minutes total.

Transfer the halwa onto a greased plate and allow it to cool for 15-20 minutes before shaping.

Roll the halwa into a log using cling film, squeezing the ends to create tension and shape.

Wrap the log in brown paper or newspaper, tying the ends if desired, and let it cool completely at room temperature.

Once set, cut into slices and optionally microwave for 15 seconds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens