Dessert
Xalwo (Djiboutian Halva)
- Preparation time
- 45 min
- Servings
- 8 servings
Ingredients
- Cornstarch — to buy150 g
- Sugar — to buy250 g
- Water — to buy300 ml
- Cardamom — to buy4 pods
- Noix de muscade — to buy1 pinch
- Neutral oil — to buy150 ml
- Almonds — to buy50 g (crushed)
Preparation
In a pan, mix the sugar and water, bring to a boil and cook for 5 minutes until you get a clear syrup. Add the crushed cardamom and nutmeg.
In another pan, dissolve the cornstarch in a little cold water to avoid lumps, then pour in the rest of the water and heat gently, whisking constantly, until the mixture thickens and turns translucent.
Pour the hot fragrant syrup into the starch paste in a thin stream, whisking vigorously the whole time to avoid lumps.
Return to low heat and add the oil little by little, in three additions, stirring constantly with a wooden spatula until each addition is fully absorbed.
Keep cooking, stirring constantly, for 15-20 minutes, until the xalwo is thick, stretchy and glossy.
Pour the mixture into an oiled dish, smooth the surface, and sprinkle with crushed almonds.
Let cool completely at room temperature before cutting into diamonds or squares to serve.