A young woman wed an Arab trader who had come to stay in the community, and the couple had a wedding. Because of the gap between her thinking and her actual age, the marriage was in some ways a reluctant union. Nevertheless, out of respect for the parents who had granted their permission, she wed. She pretended to be oblivious to her husband, but she did agree to do the dishes and clean the house. As a result of the fact that the Arabs lived together with the other Arab bachelors, she was also responsible for washing their clothes. The Arabs are responsible for the production of halwa muskat, which is then sold as a commodity. She made careful notes of the components and the method of preparation, both of which were foreign to the Arabs.

The Arab eventually moved out of town, but he returned the wife to her parents because he did not want to take the recalcitrant wife with him. He vanished without a trace. She began producing Halwa Muskat and instructing anyone who was interested in learning how to make it. That is how the Halwa Muskat recipe was passed down through our family.

How to make Halwa Muskat

Halwa Muskat, also known as Muscat Halwa, is a sweet and fragrant dessert popular in the Middle East and South Asia. It is made with wheat flour, sugar, ghee (clarified butter), and musk essence, giving it a unique aroma and flavor. Here's how you can make Halwa Muskat at home:

Ingredients:

• 1 cup wheat flour

• 1 cup sugar

• 1 cup ghee

• 1/4 teaspoon musk essence

• 4 cups water

• 1/4 cup almonds, sliced

• 1/4 cup pistachios, chopped

• 1/4 cup cashews, chopped

• A pinch of saffron (optional)

Instructions:

1. In a large pot or heavy-bottomed pan, heat the ghee over medium heat.

2. Add the wheat flour to the ghee and stir well to combine. Keep stirring continuously to avoid lumps and until the mixture turns light brown in color.

3. In a separate pot, bring the water to a boil.

4. Slowly add the boiling water to the wheat flour mixture, stirring constantly to prevent any lumps from forming.

5. Add the sugar and musk essence to the mixture, stirring well until the sugar dissolves completely.

6. Reduce the heat to low and continue to stir the mixture until it thickens and becomes glossy.

7. Add the sliced almonds, chopped pistachios, and cashews to the mixture and stir to combine.

8. If using saffron, add it to the mixture and stir well.

9. Remove the Halwa Muskat from the heat and transfer it to a serving dish.

10. Allow the Halwa Muskat to cool down to room temperature. It can be served warm or cold.

Enjoy your delicious Halwa Muskat!


Note: Please correct if this is not the right way as it was years since I saw one prepared. My Sister Samirah still makes this from time to time.