Sohan Halwa | Sohan Halwa Recipe | Sohan Halwa Ingredients | Pakistani Sohan Halwa | Best Sohan Halwa Recipe | Easy Sohan Halwa Recipe | How to Make Sohan Halwa | Here's a classic Sohan Halwa recipe—a traditional, rich, and chewy dessert popular in North India and Pakistan, made with wheat flour, ghee, sugar, and nuts.
Ingredients:
1/2 cup wheat flour (atta)
2 cups sugar
1/2 cup ghee (clarified butter)
2 cups water
1/4 cup milk
1 tbsp cornflour (optional, for a chewier consistency)
1/4 tsp cardamom powder
2 tbsp chopped almonds
2 tbsp chopped pistachios
1 tbsp melon seeds (optional)
A pinch of saffron strands (optional)
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| Tasty & Easy Sohan Halwa Recipe |
Instructions:
1. Prepare the Sugar Syrup
Pour water and sugar into a heavy-bottomed pan. Stir and bring to a boil.
Add milk to help remove any impurities. When foam rises to the top, skim it off with a spoon.
Continue boiling until you have a thick, one-string sugar syrup.
2. Make the Halwa Base
In another bowl, mix wheat flour (and cornflour, if using) with a little water to form a smooth, lump-free paste.
Slowly add this paste to the hot sugar syrup, stirring constantly to prevent lumps.
3. Cook
Slowly add ghee, one teaspoon at a time, and continue stirring.
Add saffron strands, if using.
Continuously stir over low to medium heat. The mixture will thicken and begin to separate from the sides of the pan.
Add cardamom powder.
4. Add the Nuts
When the mixture becomes shiny and chewy, add the almonds, pistachios, and melon seeds. Mix well.
5. Set and Serve
Pour the hot halwa onto a greased plate or tray.
Spread it evenly and level it with a spatula.
Let it cool slightly, then cut it into squares or diamond shapes before it hardens completely.
Tips:
Sohan Halwa becomes chewy and slightly crunchy when cooled. It's important to stir constantly for a smooth texture.
You can store it in an airtight container for several days. Enjoy your homemade Sohan Halwa!
Also Read:
Sooji Halwa (Satynarayan Katha Special) Recipe
Kada Prasad (Atte Ka Halwa) Recipe
Kele Ka Halwa Recipe
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