Instructions

1. Preparing Flavors and Cornstarch

   Soak the saffron threads in a quarter cup of rose water, dissolve the cornstarch in one cup of cold water, and set aside. · 5 min
2. Caramelizing Sugar

   In a heavy-bottomed pot over medium heat, add the sugar and stir until it dissolves completely and turns into a reddish-golden caramel. · 8 min
3. Adding Water to Caramel

   Carefully add the remaining cup of water to the caramel while stirring rapidly until the hardened sugar dissolves completely. · 5 min
4. Adding Cornstarch

   Gradually add the cornstarch-water mixture while whisking continuously to avoid lumps, then reduce the heat to very low. · 5 min
5. Cooking and Thickening Halwa

   Add a tablespoon of ghee and stir, then repeat adding ghee one tablespoon at a time every 10 minutes while continuously stirring until the texture becomes chewy and glossy. · 20 min
6. Adding Aromatics

   Add the ground cardamom, the rose water and saffron mixture, and the red food coloring, and continue stirring for 5 minutes until the flavors blend thoroughly. · 5 min
7. Serving and Garnishing

   Add half of the toasted nuts and fold them into the halwa, then remove the pot from the heat, pour the halwa into serving dishes, and garnish with the remaining nuts. · 2 min

Nutrition / serving

Chef's tips