Easy Halwa
- Soomaali
- Xalwo Fudud
- Français
- Halwa Facile
- العربية
- حلوى صومالية سهلة
By Leila & Abdullahi · ·
This halwa recipe uses ingredients that are different from the ones used in the recipe for the previous halwa. Whenever we want to prepare halwa with maximum flavour and for immediate consumption, we use the previous recipe. However, if we want to prepare it a few days ahead, we use this recipe which also happens to be easier.
This recipe is also great for preparing a more economical halwa. The butter is replaced with oil but to give it a nice buttery flavour, we added a little aromatic, browned butter five minutes before the halwa is done. In this recipe, we also did not use brown sugar and this helps prevent the halwa from becoming sugary when it is stored. Finally, the pectin in the lemon juice hardens the halwa and helps it maintain its consistency for a longer period of time.
There is a lot of guesswork involved in knowing the correct length of time to cook halwa. A candy thermometer solves this problem. Based on the ingredients of the halwa and the percentage of sugar, we found that the temperature to aim for is 230°F/110°C. Any more than that and the halwa will become hard. The ideal consistency and firmness of halwa depends on personal taste. Some prefer softer halwa while others prefer that their halwa have a bite to it. If you do not have a good thermometer, you can do a cold-water test. Place a little of the halwa in cold water and test its firmness. The halwa should not be sticky.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Easy Halwa
Method
Tap a step to mark it done.
Cardamom Nutmeg Preparing the aromatic browned butter Place the butter in a saucepan set on medium heat.
Brown for 2½ minutes.
Turn off the heat then add the cardamom and nutmeg.
Preparing the halwa Combine the cornstarch, food colour and the 1 cup water. Mix well.
In a 8-litre pot, combine the sugar, water, and lemom juice. Bring to a boil using medium-high heat.
Stir in the corn starch mixture. The cooking time for the halwa is 45 minutes starting from now.
Cover to avoid spattering. Cook for 5 minutes.
After 5 minutes, add the oil all at once and stir well. Cover and cook for another 5 minutes. Afterwards, uncover and stir every 5 minutes.
Half an hour after adding the corn starch mixture, add the cardamom and nutmeg.
Stir well. Stir continuously for the remaining 15 minutes.
Using a ladle, remove any extra oil then add the browned butter. The browned butter should be added in the last 5 minutes.
Add the peanuts, if using, then stir well and turn off the heat. The total cooking time is 45 minutes or when the temperature of the halwa reaches 230°F/110°C. If you do not have a thermometer, do a cold-water test. Using a spoon, take a little of the halwa and dip the spoon in cold water. The halwa should not be sticky and should have a soft, rubbery consistency.
Comments
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Thanks to this website.
I learned how to make halwa thanks once again
Asc walaalay aad baad umahadsantihiin dadaalkiina waxaan idin weydiinayaa hadii aan rabo qiyaastii 3kiilo canal dabka waa meeqa saac
Asaĺlamu calaykum walal waxan raba inan tomorrow sameyo xalwadan insha allaha waxan idin wayidin laha waamaxay jawas iyo mesha laga helo? Thanks
Manshalla,first of all thanks putting all the effort on this recipes on your website. But if you want to cook 20kg of halwa what will be the quantity of each items. Looking forward to hear from you soon.
Best Regards, from Columbus Ohio.
Sophia Jama.
Waad salaamantihiin walaalayaal,
Aad iyo aad ayaan idinku mahdinaa,inaad natusteen cuntada soomaliya oo aad aan ugu xiisay.
Waa websitka aan ugu jeclahay oo aan ka helayo cuntada somaliya.
Mahadsenediin.
Siam