Omani HALWA FACTORY TOUR!! Making Oman's #1 SWEET in Nakhal, Oman!!

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If you’ve ever been to the Middle East or South Asia, you’ll know that halwa is the king of sweets in the entire region. Practically every country in the area makes their own variety, and I was going to see how it’s made. Come with me as I see how Oman’s #1 sweet is made in Nakhal, Oman!

For this unique adventure, I headed to Nakhal, a village roughly one hour north of Muscat. There, you’ll find a factory where they make it the traditional Omani way. I couldn’t wait!

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My guide Sabir from Oman Travel and I headed to For Omani Halwa, a family-owned business started in 1937. Here, they make this sticky confection from water, Omani sugarcane, cardamom, figs, walnuts, saffron, and more. The factory is in an area that also has several shops and an old fort.

Inside, we started off with some Omani coffee with cardamom. Then, we had a special halwa containing saffron, cardamom, rose water, and walnuts. It was very sweet and sticky and had a gelatinous feel. I could taste the saffron and cardamom throughout!

Halwa is eaten during special occasions and is also traditionally served to guests. In the back, they were mixing halwa in a huge vat. They start by boiling water, white sugar, brown, sugar, and starch for 90 minutes while mixing it constantly.

As they stir, they add in ingredients like walnuts, cardamom, rose water with saffron, and ghee. Then, the let it sit and cool. The one they were mixing was about 15 minutes from being done. It had reduced and had gotten much thicker. Mixing it gets harder and harder as it gets thicker and stickier!

Elsewhere, they were in the beginning stages of making another halwa. They clean and rinse the starch. Then, they boiling water with white sugar and brown sugar. After that, they take the starch mixed with water and filter it through a sieve as they pour it into the halwa mixture.

I watched them toss in walnuts, Omani ghee, brown sugar, and cardamom. Next was rose water with saffron, a second type of rose water, and a second type of ghee. Then, they line a pan with ghee before adding the halwa to it so it doesn’t burn. From there, they separate it into bowls, flatten it, and add more walnuts on top.

Back in the front, I saw some photos of the owner’s father and grandfather, and then we tried the fresh halwa. Hot halwa is even better than when it’s cooled down. It was so thick and I loved the combination of flavors.

It was the best halwa I’ve ever had! Pairing it with the Omani coffee was such an amazing combination.

The fortress was under renovation, so instead, we drove 5 minutes to a hot spring. It was like an oasis out there with all the palm trees. They grow apricots and peaches in the area!

The water at the spring was crystal clear and surrounded by palm trees, with the mountains in the background. We stepped into the water. It ws very hot, but there were some fish! The rocks were slippery and smooth. It was like getting a foot massage!

What a great way to spend a morning in Oman!

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About Me:

My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience out and document unique cultures on my YouTube channels, travel blog, and social media sites.

I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining.

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