🍮 Bahraini Halwa
Bahraini halwa is a glossy, jelly-like sweet made by slowly cooking cornstarch, sugar and water with ghee until thick and translucent. It is perfumed with saffron, cardamom and rose water and studded with almonds. Dense, chewy and fragrant, it is served in small portions with Arabic coffee to guests and at celebrations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g cornstarch
- 600 ml water
- 400 g sugar
- 80 g ghee
- 1/2 tsp saffron, soaked in 2 tbsp rose water
- 1 tsp ground cardamom
- 50 g almonds, blanched and halved
Method
- Whisk the cornstarch into the water until smooth.
- Caramelize 100 g of the sugar lightly in a heavy pot, then add the cornstarch mixture and the remaining sugar.
- Cook over medium-low heat, stirring constantly, for about 45 minutes as it thickens.
- Add the ghee gradually and keep stirring until glossy and pulling from the sides.
- Stir in the saffron rose water, cardamom and almonds, then spoon into bowls to set.
How to make it lighter
- Serve a small spoonful (30–40 g) alongside coffee.
- Use less ghee; 1 tbsp ghee ≈ 120 kcal.
- Share a bowl among several people rather than serving individual dishes.
History
Halwa is a long-standing part of Gulf hospitality, and Bahrain has a strong tradition of halwa-making families, with shops in Muharraq known for it. It is offered at weddings, Eid gatherings and when welcoming visitors.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →