Sohan halva is a traditional dessert recipe of Pakistan and India. A halwa is a sort of dessert that originated in Persia and is now found all over Asia. The term refers to a wide range of dishes: thick pastes comprised of wheat, butter, liquid oil, saffron, rosewater, milk, and sugar.
Sohan halva is a rich milky halva variety that is made by combining milk, sprouted wheat, sugar, ghee and some nuts. Cooking sohan halva is a tedious task as it takes longer to cook to the right consistency. But making this halva is worth the effort because it brings together the best of milk solids, ghee and nuts.
Take a look at our other halva recipes.
As for the box, my dad has a small local business, selling organic homemade ayurvedic food, so that’s why it’s in a fancy box.
Ingredients
- Brown wheat flour 125 grams
- Angoori (wheat sprout) 125 grams
- Fresh milk 3 liter
- Lemon juice ¼ cup
- Sugar 500 grams
- Desi ghee 100 grams
- Walnuts and chopped nuts to taste
Method
- In a wok add brown wheat flour, angoori (wheat sprout) and 1/2 litre of milk and stir till no lumps remain.
- Then add the remaining milk and put it on medium heat.
- When the milk boils add lemon juice and keep stirring,
- Now the milk will curdle and turn into cheese,
- Keep cooking on medium flame until the mixture remains half,
- Add sugar at this point and let it cook on medium flame, stirring all the time,
- When the ingredients start sticking to the wok add ghee and keep going,
- Saute until you see the ghee coming out and halva no more sticking to wok,
- Now pour the halwa into a dish and leave for cooling,
- When it is cool you can cut it in any shape you like,
- Garnish with almonds and whatever nuts you like.
Hope you enjoy making and eating this recipe!
Leave a Reply