Sohan Halwa

Name: Sohan Halwa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 200 g cornflour; 200 g sugar; 150 g ghee; 100 g nuts; 1 pinch saffron; 400 ml water

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Sohan Halwa is a traditional sweet treat from Multan, known for its rich, chewy texture and nutty flavor. This dessert is a staple in Pakistani households, especially during festive occasions, where it's shared among family and friends.

The halwa is made with a blend of cornflour, sugar, and ghee, creating a luscious base that's enhanced with the aromatic touch of saffron and the crunch of mixed nuts. It's a sweet indulgence that captures the essence of warmth and generosity in every bite.

Ingredients

200 gcornflour
200 gsugar
150 gghee
100 gnuts
1 pinchsaffron
400 mlwater

Method

In a medium-sized heavy-bottomed pot, combine 200 g of sugar and 400 ml of water. Place the pot over medium heat and stir occasionally until the sugar completely dissolves. Once dissolved, allow the mixture to come to a gentle boil. This will create a syrup that is the base for your Sohan Halwa.
While the syrup is boiling, dissolve 200 g of cornflour in a separate bowl with a little water to make a smooth paste. Ensure there are no lumps, as this will help in achieving a smooth texture for the halwa. Once the paste is ready, set it aside.
Add the cornflour paste to the boiling sugar syrup slowly, stirring continuously to prevent any lumps from forming. Continue to cook the mixture over medium heat, stirring constantly. You will notice the mixture thickening and becoming glossy as it cooks.
Once the mixture has thickened, add 150 g of ghee to the pot. Stir continuously as the ghee melts and incorporates into the halwa. The mixture will start to pull away from the sides of the pot and become more cohesive, indicating that it is cooking properly.
Add a pinch of saffron to the mixture, stirring it in to distribute the flavor and color evenly. Continue to cook and stir until the halwa starts to leave the sides of the pot and forms a mass that holds together. This is a sign that the halwa is nearly done.
Incorporate 100 g of nuts into the halwa, mixing them evenly throughout the mixture. You can use a combination of almonds, pistachios, or any nuts of your choice. The nuts should be evenly distributed and coated with the halwa.
Once the halwa has reached the desired consistency and the nuts are well mixed in, transfer the mixture to a greased tray or plate. Flatten the halwa with a spatula to an even thickness. Allow it to cool and set at room temperature until firm enough to cut into pieces.
Once set, cut the Sohan Halwa into desired shapes and serve. The halwa should be firm yet slightly chewy, with a rich, buttery flavor and a hint of saffron. Enjoy it as a delightful treat to share with family and friends.