Almond halva masghati

Ingredients

• 1 cup of cornstarch
• 2 tablespoons of sugar
• 6 glasses of water
• 1 glass of rose water
• 1 cup of blanched almonds
• 1/2 to 3/4 of a glass of oil
• 5 to 6 cardamom pods, ground
• Approximately 1 gram of saffron

Mix the cornstarch, sugar, water, and rose water together, and place over very low heat, stirring constantly to prevent sticking.

You can use an electric rice cooker: placed on the floor, it allows you to stir while sitting during the cooking process.

After cooking for 1 to 1.5 hours, stirring occasionally, the mixture thickens. Add the saffron infused in a little water and the cardamom.

Continue to stir for about an hour, then add the almonds. Gradually incorporate the oil, one spoonful at a time, waiting for each spoonful to be absorbed before adding more.

Allow a total of 3 to 3.5 hours: the halva is ready when it completely separates from the container.

Immediately pour it into a dish and smooth it out with the back of a spoon to a thickness of about 1 cm.

Once it has cooled, cut it into diamond shapes or according to your preferred shape.