If you are from East Africa, you know THE Malindi Halwa! Malindi is a small beachtown on the eastern coast of Kenya and there is a specific store that sells this Halwa. The same store has been in the same location for decades passed on to generations with the same exact consistent quality and recipe. Over time, it has taken on the name of the city and become Malindi Halwa. It is common to stop over to the store and sit for a bite of the halwa and a small cup of strong Kahawa or coffee while you watch it being made in large copper pots. It is a perfect combination of the warm sweet halwa with the bitter hot coffee, a perfect afternoon break or after dinner dessert. I have a strong emotional connection with this halwa; it reminds me of my dear family and fun vacations in Malindi!
This halwa is very similar to Karachi or Bombay halwa but its slightly different in texture. While the Karachi or Bombay halwa is set and more solid square pieces are served, the Malindi halwa is more soft, sticky, chewy, and Jello-like texture formed in a log shape and sliced into circles. Another difference is that the Karachi/Bombay Halwa is commonly made of corn starch while the Malindi halwa is made of Tapioca Starch (Cassava/Mogo/Yucca). It seems this halwa may be originally from the middle east as the Omani Halwa is very similar and popular with Arabic coffee.
Tapioca starch can be found at Indian grocery stores as well as Asian stores as it is used to make Boba! You can also buy online via Amazon.
There is a proper way to eat it! The traditional Malindi Halwa comes in a log. It can be stored in the fridge for a week or easily frozen and thawed out later. It is typically wrapped in parchment and paper. Once you unwarp it, you cut thin slides about 1″ thick. Microwave them for just 15 seconds to get it warmed up and melty. Then you can enjoy it by itself or with a strong cup of black coffee. The extra sweet halwa will balance the bitter strong coffee. It is great option for entertaining because it can be made ahead and then frozen till needed. So plan ahead for your celebrations and gatherings, make it ahead and cross off dessert from your to do list.
It is not a complicated recipe with only 2 steps; just mix all the ingredients and cook. Like most halwas it does take some stirring, but the elbow grease is well worth it!
Here is the step by step recipe, try it out; its surprisingly very easy.
Makes: 4 -5 servings
Time: 20 mins
Ingredients:
- 2/3 cups Tapioca Starch (Sabudana)
- 1 cup cold water
- 1 1/4 cup sugar
- 4 tbsp ghee or butter
- 3/4 Cup almonds or pistachios or cashews (Whole, chopped, slivered, or sliced but no skins)
- 1/4 tsp elaichi powder (cardamom)
- 3/4 tsp Rose or Kewra water
- pinch or few drops of red and orange food coloring
- 1/2 tsp Saffron
- In a nonstick pot, add all the ingredients and whisk together till there are no lumps and the starch is mixed into the water. The water must be cold to avoid forming any lumps.
- Add red and orange food coloring to get a deep orange Saffron color.
- Once the mixture is lump free, THEN turn on the stove on medium heat. Turn on a timer for 20 mins.
- Continually stir the mixture. A heat proof heavy spatula works best. For the first 3-4 mins, nothing will happen. Then suddenly it will start to thicken up, keep stirring, scraping the bottom, corners and edges. It will start to look like kids slime! Keep stirring till the timer finishes 20 mins. At that point the mixture will have formed into a ball.
- Turn off the heat, the timer, and let it cool for 5 mins till you can safely touch it.
- Lay 2 pieces of Plastic wrap on the counter. Divide the mixture into 2 portions. Using your hands shape it like a log. Wrap it tight and twist the ends like a candy to get 2 rolls.
- Let it sit for a couple of hours on the counter or in the fridge to set up.
- When ready to eat, unwrap, slice it and microwave for 10-15 seconds and enjoy it melting hot. Don’t burn your mouth!
Tips:
- This halwa stays really well in the freezer, make ahead for alter use. Thaw at room temperature till softened. Warm before you serve.
- A non stick pan is a must for this recipe to ensure it does not stick and discolor. Also a heat proof heavy spatula works best to stir the mixture.
- You can use a mix of nuts it you like or use only one specific nut each time to get other variations. Almonds are most common, but Pistachios, Walnuts can also be used.
- To remove the almond skins, soak in hot water for 5mins, then it should easily peel off.
- If you would like to avoid using food coloring, you can simply omit it. Use Brown Sugar instead and you will get a brown colored halwa.
- The Kahawa (black coffee) that is served with this is typically black and flavored with cardamom. You can also add some dried ginger powder (Saunt) in it. Because the halwa is extra sweet, the coffee is left unsweet to balance out.
- For other dessert ideas, check out more recipes in the Sweets Section.
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