Sohan Halwa
Dense, chewy halwa from Multan made with ghee, wheat sprouts, and nuts.
The Story
Sohan Halwa is a traditional Pakistani dessert that embodies the rich culinary heritage of the region, often enjoyed during festive occasions and family gatherings. Its exquisite texture and rich flavors evoke a sense of nostalgia and celebration, making it a beloved sweet treat that connects generations.
Nutrition per Serving
250
Calories
5g
Protein
40g
Carbs
10g
Fat
1g
Fiber
Step-by-Step Instructions
- 1
In a large heavy-bottomed pan, heat the ghee on medium flame. Allow it to melt completely and start bubbling, giving off a rich aroma, which should take about 5 minutes.
- 2
Once the ghee is hot, add the semolina (sooji) to the pan. Stir continuously for about 10-12 minutes, or until the semolina turns a golden brown color and releases a nutty fragrance, ensuring it doesn’t burn.
- 3
In a separate pot, combine water and milk, and bring to a gentle boil. This should take about 5-7 minutes. The mixture should be steaming but not boiling over.
- 4
Gradually add the hot water and milk mixture to the roasted semolina while continuously stirring. Be cautious as the mixture will bubble and may splatter. Continue to stir for 5 minutes until well combined and smooth.
- 5
Add the sugar to the mixture and keep stirring. The sugar will dissolve and the halwa will start thickening, which should take about 10 minutes. The texture should be creamy and slightly gooey.
- 6
Incorporate the cardamom powder, salt, rose water, and kewra water into the halwa, mixing thoroughly. Cook for an additional 5 minutes to allow the flavors to meld together.
- 7
Once the mixture is thick and leaves the sides of the pan, add the chopped almonds, pistachios, and dried fruit mix. Stir well for another 3-4 minutes to evenly distribute the nuts and fruits throughout the halwa.
- 8
To test the consistency, take a small amount of the halwa and let it cool slightly. It should hold its shape when pressed. If it’s too loose, cook for a few more minutes until thickened to your liking.
- 9
Grease a flat dish or tray with ghee and pour the halwa into it, spreading it evenly. Smooth the surface with a spatula. Allow it to cool for about 30 minutes until set.
- 10
Once set, you can cut the halwa into squares or diamond shapes. Garnish with edible silver leaf and serve at room temperature. Enjoy this delightful dessert with family and friends, relishing its rich flavors.
Pro Tips
- •
Use high-quality ghee for a richer flavor and smoother texture.
- •
Stir continuously while cooking to prevent the mixture from sticking to the bottom of the pan.
- •
Ensure the milk is at room temperature before adding it to help with even cooking.
- •
Allow the halwa to cool slightly before cutting it into pieces for better shape retention.
Variations
- →
Replace sugar with a natural sweetener like honey or maple syrup for a healthier option.
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Add chopped nuts like pistachios or almonds for a regional twist and added texture.
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Swap traditional cardamom for saffron to impart a unique flavor and golden color.