Xalwa Somalian Halwa Recipes

XALWA - SOMALIAN HALWA

Steps:

• Mix together the cornflour and 250ml water to form a smooth paste (whisk vigourously to make the batter smooth).
• Mix the 1.5 lt water with the sugar in a large pot until the sugar dissolves then add the cardamom powder and gradually stir-in the cornflour mixture and the ghee. Mix thoroughly until everything combines.
• Heat on medium heat, stirring continuously with a wooden spoon for the first 20 minutes. After that go back every 10 minutes or so to stir.
• Keep cooking for about 3 hours, until the mixture thickens and the ghee separates out. Pour the ghee from the pan, put the xalwa (also known as halwa) in a separate pan and decorate with peanuts and sesame seeds.
• When cooled slice with a wet knife. Wrap in cellophane or waxed paper.

SOMALI SWEET (HALWAD/HALWO/HALWA)

Steps:

• In a bowl mix 1 cup of water with the corn starch and food coloring, mix well until smooth.
• In a no stick pan on medium high add the remaining water, white sugar and brown sugar. Stir well until sugar is fully dissolved. Once small bubbles have started to form (not a full boil) add the corn starch mixture.
• Stir constantly until it just starts to thicken then add the oil. Stir well. Reduce heat to low. Stir for 30 seconds every 15 minutes adding 2 tablespoons of butter/ghee each time to incorporate. (Do not over stir) It will take about 1 hour and 30 minutes or so for the Halwo to become very thick and a lot of tiny bubbles will form.
• When that happens add the cardamom powder, nutmeg and nuts (if using). Stir well and pour the Halwo into a dish/cake pan. You may use a very small cake pan that is 6" X 9" for a thick halwo. It will fill that size pan to the top.
• Let cool on unrefrigerated, 3 hours for the small pan. Once fully cooled, turn pan upside down onto a plate and the Halwo will slide out.
• Cut and Serve.