Omani Halwa

Dissolve the cornstarch in one cup of the water, stirring until completely smooth with no lumps. This slurry will be added gradually to the cooking sugar syrup and must be perfectly smooth to avoid any lumps in the finished halwa.

Combine the remaining two cups of water with the sugar in a large heavy-bottomed pan. Cook over medium heat, stirring until the sugar dissolves completely. Bring to a boil and simmer for five minutes to create a thin syrup.

Reduce the heat to medium-low and gradually pour the cornstarch slurry into the sugar syrup in a thin stream, stirring constantly and vigorously. The mixture will begin to thicken immediately. Continue stirring without stopping to prevent lumps.

Add the ghee one tablespoon at a time, stirring each addition fully into the mixture before adding the next. This gradual incorporation of ghee takes about fifteen minutes and creates the characteristic glossy, translucent texture of Omani halwa.

Continue cooking and stirring over low heat for thirty to forty minutes total. The halwa is ready when it becomes translucent, pulls away from the sides of the pan, and the ghee begins to separate and glisten on the surface.

Add the saffron-rose water mixture, ground cardamom, almonds, and cashews. Stir to distribute evenly. Pour the hot halwa into a greased dish or individual moulds and allow to set at room temperature for at least two hours before cutting.

Cut the set halwa into diamond shapes or squares. Serve alongside Arabic coffee (qahwa) as is traditional in Omani hospitality. Every Omani household serves halwa to guests, and it is an essential part of weddings and celebrations.