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Xalwo
Cardamom halwa
Somali glossy cardamom and nutmeg halwa for weddings and Eid
Xalwo is the sweet of Somali celebrations: weddings, Eid and the arrival of guests are all marked with a tray of this dark, glossy, chewy confection, cut into diamonds and served with coffee or spiced tea. Sugar is caramelised, then cooked slowly with cornflour and oil or ghee while the cook stirs without stopping until it pulls away from the pan. It is a cousin of Omani and Yemeni halwa. Chef's tip: stir constantly and keep going until the oil starts to separate and shine on the surface; stopped early, xalwo stays soft and does not set.
- Total time
- 70 min
- Difficulty
- hard
- Serves
- 20
Ingredients
- 14 oz sugar
- ¼ cup water
- 4 oz cornflour
- 3 ¼ cups cold water
- ¾ cup ghee or vegetable oil
- 1 ½ tsp ground cardamom
- ½ tsp ground nutmeg
- 1 pinch saffron threads (optional)soaked in 1 tbsp hot water
- 2 tbsp chopped pistachios or almonds (optional)
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Method
0/7 doneStep 1: Whisk 4 oz cornflour into 3 ¼ cups cold water until there are no lumps.
2 minStep 2: Put 100 g of 3 ½ oz sugar and ¼ cup water in a heavy, deep pan over a medium heat. Swirl (do not stir) for 6–8 minutes until it becomes a deep amber caramel.
8 minStep 3: Take off the heat and carefully pour in the cornflour mixture — it will spit and the caramel will seize. Return to a medium heat and stir until the caramel dissolves.
4 minStep 4: Add the rest of 10 ½ oz sugar and cook, stirring constantly, for 15 minutes until it thickens and turns translucent.
15 minStep 5: Add ¾ cup ghee or vegetable oil a few spoons at a time, stirring hard after each, then 1 ½ tsp ground cardamom, ½ tsp ground nutmeg and 1 pinch saffron threads. Keep stirring for 25–30 minutes, until very thick, glossy and pulling away from the sides in one mass, with oil pooling at the edges. Common mistake: stopping when it looks thick — it must leave the pan sides clean.
30 minStep 6: Spread into an oiled 20 cm square dish, smooth the top and scatter with 2 tbsp chopped pistachios or almonds.
Step 7: Leave to set for at least 2 hours at room temperature, then cut into small diamonds.
120 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 0 g
- Carbs
- 27 g
- Fat
- 12 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does xalwo take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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