This following last month's Algerian Kaak, this month's MENA Cooking Club Challenge is the beautiful Bahrain.
Bahrain's challenge host is the cheery and bright Joanne from What's On The List?
I have always wanted to tackle a homemade version of Bahraini Halawa (حلاوى بحرينية), and even got a recipe from a Bahraini expert, but for some reason it took this challenge to finally get me making it.
I discovered it is very similar in concept to Qatari Sago wherein the sugar is also caramelized before a starchy thickening liquid is added. The primary difference is that Qatari sago uses sago peals, and Bahraini halawa uses cornstarch.
Ingredients:
1 cup sugar
3 cups water
1/2 cup cornflour
1/2 cup rosewater
1 large pinch saffron
1 1/2 tsp round cardamom
1/2 tsp liquid red food coloring
1/4 cup oil
1 cup roughly chopped nuts (cashew and pistachio)
Method:
Seep the saffron in the rosewater; set aside.
Dissolve the cornstarch in the water; set aside.
Over medium-high heat, melt the sugar until a light brown.
As soon as all the sugar has melted, add the whisked cornstarch-water mix and stir continuously with a wooden spoon.
The sugar will harden immediately, but do not worry and keep stirring until it dissolves and the mixture is smooth.
Add the saffron-rosewater, ,cardamom, red food coloring, and the oil.
Stir frequently over medium heat until a ball forms around the wooden spoon as you stir and the mixture removes itself from the sides (total cooking time 35-40 minutes)
Stir in the nuts then pour into your serving container.
Decorate with more nuts and refrigerate until set and ready to serve.
صحة و عافية
As-Salaamu Alaykum,
ReplyDeleteI love how deep red your halwa is! simply Beautiful. Barak Allahu Feeki
Wa alaikum al Salam Um Hamza! Thank you and may Allah bless you too. The deep red is due in part to the food coloring added as per the recipe I got from a Bahraini. The halawa is usually find sold tinted either red or green.
DeleteWow mashAllah perfection. If anyone could do it of course you could :) Now I want to go make this. How was it? I have also heard of sago here, but I have no idea what sago even is or where to get it. Which one is better? Thank you for being part of the club I just love your blog and all your beautiful recipes mashAllah
ReplyDeleteJazaki Allah khair dear Noor for creating this club! And thank you for your kind words, it was really fun making it. You can find sago pearls in any Indian and/or Philippino community, both of which are prominent in the Arabian Gulf states. Just as at a supermarket and they should readily have it available.
DeleteAs fo taste, the texture is everthing, so if you like a nutty dessert, Bahraini is the way to go. If you feel like a more thick pudding-like dessert, go for the sago. I like the sago while still warm and the Bahraini cold :)
Btw do you use instagram? Add me noorlq
ReplyDeleteJust requested addition :)
DeleteDid I add you?
DeleteYes :)
DeleteSalaam,
ReplyDeleteYour images are so amazing, and i can't help but stare at that dessert. It looks so much like a jelly.
Salam Aiza. Thanks!
DeleteCompared to a jelly, this is a much thicker and more dense dessert. Actually, it is almost like a Turkish delight.
Pretty impresing. Deep red color alone is making me drolling over. :) how was its taste btw?
ReplyDeleteThank you Sadaf! It tastes like an intensely aromatic Turkish delight with all the rosewater, saffron, cardamom, and nuts.
DeleteSalams from Texas. I love your blog and have made many of your dishes! I am an avid arab and indain food lover. Do you have an Instagram? I am @thechartwhisperers
ReplyDeleteSalams! Thanks for your visit and kind words. I'm @maryamcw but unfortunately I don't really maintain the account.
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