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Haloua
Haloua is a traditional Mahoran (from Mayotte) recipe for a classic sweetmeat made from a blend of powdered sugar, cornflour, cinnamon, almonds and vanilla. The full recipe is presented here and I hope you enjoy this classic Mahoran version of: Haloua.
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesMayotte Recipes
This recipe shows the Arabic influence on the cuisine of Mayotte as this is a cornflour and almond based halwa.
Ingredients:
2 tbsp olive oil or 40g butter
3 glasses of water (400ml)
150g (1 glass) of powdered sugar
95g (1 glass) of cornflour (cornstarch)
1/2 tsp ground Cinnamon
a dozen almonds, finely chopped
2 Bourbon vanilla pods or, better, Mayotte vanilla
Method:
Combine the powdered sugar in a saucepan with 2 glasses (400ml of water). Bring to a simmer and cook, stirring until caramelised. Split the vanilla pods, scrape out the seeds then add the seeds and pods to the sugar syrup.
Blend the cornflour with 200ml water to a smooth slurry. Add this to the caramel along with the butter and almonds (remove the vanilla pods).
Stir everything together to a smooth and homogeneous paste. Pour this into a greased baking dish, evening the top with a spatula.
Caramelize the sugar in 2 glasses of water. Add the split and scraped vanilla.
Place under a hot grill (broiler) and allow the top to brown for a few minutes.
Sprinkle ground cinnamon over the top )optional) then cut the haloua into small squares that you can enjoy hot or cold.
