Xalwo (Djiboutian Cardamom Halwa)
In short: A glossy, chewy sweet of sugar, cornstarch and ghee scented with cardamom and nutmeg, cut into squares for Eid and weddings. It takes about 45 min in total and makes 10 servings.
- Prep
- 10 min
- Cook
- 35 min
- Resting
- 2 h
- Total
- 45 min
- Servings
- 10
- Difficulty
- Challenging
- Calories
- 290 kcal
Xalwo is the glossy, jelly-like sweet that Djiboutians make for Eid and for wedding receptions. Sugar syrup is thickened with cornstarch and stirred for a long time with ghee, cardamom and nutmeg until it turns translucent and pulls away from the pan. It sets into a firm, chewy slab that you cut into squares and serve with tea or coffee. Some cooks scatter peanuts or pistachios on top for crunch.
Instructions
- Grease a 20 cm (8 inch) square pan with ghee.
- Whisk the cornstarch with 250 ml (1 cup) of the cold water in a bowl until there are no lumps.
- Put the sugar and the remaining 500 ml (2 cups) water in a heavy pot. Bring to a boil, stirring, until the sugar dissolves, about 4 minutes.
- Turn the heat to low. Pour in the cornstarch mixture in a thin stream, whisking constantly. The mixture thickens fast, so keep whisking until smooth.
- Switch to a wooden spoon. Stir in the ghee a spoonful at a time and keep stirring over low heat for 20 to 25 minutes, until the mass turns glossy and translucent and pulls away from the sides of the pan.
- Stir in the cardamom and nutmeg for the last 2 minutes.
- Pour into the greased pan, smooth the top with an oiled spatula and scatter with the nuts, pressing them in lightly.
- Cool at room temperature for about 2 hours, until firm. Cut into squares or diamonds.
Tips
- Do not stop stirring once the starch goes in. Scorched halwa cannot be rescued, so use a heavy pot and keep the heat low.
- For nuts throughout the slab, stir the chopped nuts into the halwa just before pouring instead of sprinkling them on top.
Questions and answers
How long does xalwo keep?
Cut pieces keep for about 1 week at room temperature in an airtight container, or up to 3 weeks in the fridge. Bring them to room temperature before serving for the best chew.
Why is my halwa too soft?
It needs more cooking. Keep stirring over low heat until the mass leaves the sides of the pan and holds a trail when you drag the spoon through it. It also firms up as it cools.
Can I make xalwo with less sugar?
A little less, but sugar also gives the slab its texture. Cutting it by more than a quarter makes the halwa rubbery. Serve small pieces with unsweetened tea instead.
How long does it take to make Xalwo (Djiboutian Cardamom Halwa)?
About 45 min in total: 10 min of preparation and 35 min of cooking.
How many calories are in Xalwo (Djiboutian Cardamom Halwa)?
About 290 kcal per serving, with 1 g of protein, 40 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 40 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 30 g |
| Sodium | 10 mg |
Estimated values, calculated from the ingredients.
