Halwa is famous throughout the Gulf countries, but there are some differences between the countries in terms of ingredients, preparation methods, and even the shape of the dessert, despite the similarity in its components. What distinguishes Qatari halwa from Omani and Bahraini halwa is its more elastic texture. Qatari halwa is characterized by the simplicity of its ingredients, which include water, sugar, cornstarch, saffron, and nuts.

The process of preparing the halwa is as follows: Cornstarch (corn flour) and water are placed in a pot and stirred until the starch completely dissolves. Then, the cornstarch is mixed with water. Sugar is placed in a pot over medium heat and stirred until it turns light brown. Next, the cornstarch and water mixture, food coloring, and sugar mixture are combined, and the mixture is stirred with a wooden spoon until it thickens and the texture becomes smooth.
In a later stage, rose water, saffron, cardamom, food coloring, oil, and nuts are added, and the mixture is stirred over medium heat until it forms a thick consistency that coats the spoon. The mixture is then poured into a container, garnished with nuts, and served cold.

As for the “Qatari Rahash,” it is primarily made from oil and tahini, along with sugar and lemon salt. Currently, there are different types of Qatari halwa, known for the added ingredients such as saffron, cardamom, nuts, and rose water halwa.