HALWA (a Somali sweet)
Why I Love This Recipe
Reprinted from Celi-Yak News - Winter 2009
Ingredients You'll Need
1tsp. food colour –red or green for Christmas
4 cups water
3 cups white sugar
1 c. brown sugar
½ tsp. cardamom
¼ tsp nutmeg
½ c. oil
¼ c. butter
¼ c. peanuts (optional)
In a bowl, mix 1c. water with corn starch and food colour and mix well.
In a pan on medium high, add the remaining water, sugars and stir well until sugars are fully dissolved.
Once small bubbles start to form, add the corn starch mixture, stir constantly until it starts to thicken, then add the oil and stir well.
Continue stirring for about 3 minutes.
Reduce heat to low and, in a folding manner, stir every 15 min., adding 1 tabl.of butter each time.
Stir every 15 min. for about 1 hour (6 times) or until lots of tiny
bubbles form all over the halwa.
Add the cardamom, nutmeg, and peanuts, if using.
Stir well to get the spices and nuts through the whole halwa.
Skim off excess liquid.
Pour the halwa out into the pan 13x9, smooth out the top and let sit for 3 hours, until cool and not runny.
Cut and serve.