Comments on: Somali Halwa

By: mysomalifood

mysomalifood — Fri, 03 Feb 2012 16:00:51 +0000

It is like jelly.

By: January 21, 2012 – Breakfast in Somalia « Around the World In 80 Dishes

Sat, 21 Jan 2012 22:04:14 +0000

[...] of very diverse dishes that all look extremely pleasing. We may, indeed, revisit Somalia, as the halwa and cambuulo (different site) look like similarly easy and hearty [...]

By: Fabi

Fabi — Thu, 19 Jan 2012 22:07:46 +0000

Hello, is this a hard desert like candy or is it like jelly?

By: mysomalifood

mysomalifood — Fri, 09 Dec 2011 22:46:37 +0000

Asalamu Alaikum

Thank you for your comments, it is good to have you here, regarding halwa and how crust is formed, usually it happens when
you have it for few days as it gets old the crunch will form on top.

By: Siman

Siman — Wed, 30 Nov 2011 17:11:15 +0000

Salami alakum sister… I was just wondering how to crust on your halwa is formed… Because I love halwa when it cools down and the crust is formed…. The halwa you have in the picture looks delicious… I am ready to try this recipe but pls tell how the delicious crust is formed around the halwa … Thank you

By: mysomalifood

mysomalifood — Tue, 29 Nov 2011 07:42:27 +0000

Thanks sis

By: hiba

hiba — Mon, 28 Nov 2011 21:12:37 +0000

i love you recipes

By: mysomalifood

mysomalifood — Wed, 02 Nov 2011 02:03:42 +0000

Welcome, thanks for visiting and leaving a comment, I do appreciated.
with regards to nutmeg, the best thing to do is to go to your local Masjid and ask the Imam, he will be able to explain it to your more.
Nutmeg is haram due to its intoxicating properties and when used in large quantities it will give you hallucinations.
Therefor it is band in Saudi Arabia, jet it is sold as a seasoning for food, and many product that contain nutmeg are also sold.

The best substitute will be cloves if you add ground cloves and cardamom will work best.

I hope this answers your question,

JazakaAllah

By: sacada

sacada — Wed, 02 Nov 2011 00:18:16 +0000

salaam its me again i need to knw please it is laazim to put nutmeg?
on the halwa

By: sacada

sacada — Wed, 02 Nov 2011 00:13:24 +0000

mashaAllah i just discover you website i was looking for halwa recipe and there it is found it jazaakaAllahu khayran and i am so proud of you guys.atleast there is somalian website.i am going to try now and i will let u knw how it will come out inshaAllah.

By: mysomalifood

mysomalifood — Thu, 29 Sep 2011 02:53:54 +0000

I use these standard measuring cups and they make my life a lot easier, one cup equals to 8 0z, I should have soon a conversion diagram, Insha Allah since the readers are coming all over the world.

By: mysomalifood

mysomalifood — Thu, 29 Sep 2011 02:46:48 +0000

Asalamu Alaikum sis,
thanks for your email, the cooking time varies from 1 hour to 2 hours according to heat, ingredients the type of pan used. all these play a role. when finished you can let come to room temperature. you could put it in the freezer to speed up the cooking time.

I hope this helps,

let me know how you get on insha Allah

By: Sista

Sista — Wed, 28 Sep 2011 22:05:34 +0000

Please help me with the “cup” story, it equals what exactely…?

By: Mimi

Mimi — Sat, 24 Sep 2011 22:29:11 +0000

Salams, love your recipes I just wanted to know how long it takes to let it cool and the total duration of the halwad

By: mysomalifood

mysomalifood — Mon, 12 Sep 2011 14:44:11 +0000

Asalamu Alaikum sis,
if you are in UK it should be cornflour, it is the white starch finely powdered, if that helps.
Let me know if you find it. Insha Allah