Sohan Halwa

Sohan Halwa or Sohan Halva is a traditional Indian/Pakistani sweet.

It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added. Unlike most other halwa dishes in the subcontinent, it is solid.
The Hafiz Halwa shop in Multan Pakistan claims it is was invented by Dewan Sawan Mal, the ruler of Multan in 1750.

S.Abdul Khaliq claim that this halwa was introduced by their ancestors in the sub-continent in the early 1500s when Mughal emperor Humayun came back to power in India after being exiled in Persia. He called for the makers of this halwa from Persia and the ancestors of modern day S.Abdul Khaliq were the official halwa makers for the Mughal rulers for 300 years. S.Abdul Khaliq also have the term, "Shahi Halwa Sohan Merchants" as part of their branding.

Sohan Halwa

Ingredients

• 1 cup Milk
• 1 kg Sugar
• 1 tsp Kesar
• 2 litre Water
• 500 gm Ghee
• 100 gm Pistachio
• 250 gm Almonds
• 50 gm Cardamom
• 500 gm Cornflour or Maida

Method

• Heat half of the water, add sugar and boil for 5 minutes.
• Add 1 cup milk and boil for 5 minutes. Strain it through a muslin bag or thin cloth.
• Dissolve the cornflour/maida in a little water. Add the remaining water and sugar syrup.
• Dissolve 1 tsp kesar in warm water. Add to the cornflour mixture and cook over low flame.
• When cornflour becomes thick , add 1 tbsp ghee. Continue adding Ghee slowly during cooking to prevent it from sticking to the pan. Stir it well.
• As Ghee separates from the mixture. Add almonds, pistachio & cardamoms.
• Grease a pan or tray with oil. Spread Halwa in it.
• Garnish with almonds, pistachio and cardamoms. As it cools down, cut it into pieces and serve.