Bahraini HalwaSaffron and Rose Confection
A glossy Bahraini confection thickened with starch and enriched with ghee, perfumed with saffron, rose water, and cardamom, then finished with crushed almonds.
Prep
15m
Cook
30m
Serves
8
Regional versions
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- Bahrain
- Oman
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Saffron
- 1gSaffron Threads
- 50mlWater (warm)
Slurry
- 120gCorn Starch
- 200mlWater (cold)
Syrup
- 250gWhite Sugar
- 450mlWater
Halwa
- 60mlGhee
- 20mlRose Water
- 3gCardamom Powder
Topping
- 50gAlmonds (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the warm water until the color and aroma bloom.
- 02
Whisk the corn starch with the cold water until completely smooth.
- 03
Combine the white sugar and water in a heavy pot and heat until the sugar dissolves.
- 04
Whisk the slurry into the syrup and cook over medium heat, stirring constantly, until the mixture thickens and turns glossy.
- 05
Stir in the ghee, rose water, cardamom powder, and saffron infusion. Continue cooking until the halwa becomes translucent and starts pulling away from the sides of the pot.
- 06
Spread the halwa into a lightly greased dish, scatter over the almonds, and let it cool until set before cutting into small pieces.
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