Xalwa - Somalian Halwa – a delicious recipe with sugar, water, cornflour, water, cardamom seeds, ghee. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix together the cornflour and 250ml water to form a smooth paste (whisk vigourously to make the batter smooth).
2
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.
3
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.
4
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.
5
When cooled slice with a wet knife. Wrap in cellophane or waxed paper.
2208
kcal
Calories
1
g
Fat
557
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 kg raw sugar, 1 1/2 lt water, 300 g cornflour (cornstarch), 250 ml water, and more.
Yes, Xalwa - Somalian Halwa falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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