Omani halwa

Method 7 steps

1. 1

   Slake the starch in half the cold water until completely smooth, with no lumps.

2. 2

   Boil a syrup from the sugar and the remaining water and bring it to a rolling boil.

3. 3

   Pour the starch mixture into the boiling syrup in a thin stream, stirring without stopping.

4. 4

   Steep the saffron in a spoon of hot water and add it to the mass with the cardamom.

5. 5

   Stir over a low heat for an hour and a half, adding the ghee a little at a time.

6. 6

   Work in the honey, rosewater and toasted cashews once the mass starts pulling from the sides.

7. 7

   Spread it in a tin in a three-centimetre layer, level it and cool it six hours.