Sohan Halwa is a traditional sweet from Pakistan, which is made of water, sugar, milk, ghee, corn flour, saffron and dry fruits. It has a solid form and brownish color. This is in contrast to the other forms of halwa in the Indian subcontinent that are mostly semi-solid.
History of Sohan Halwa
Sohan halwa was invented by Multan’s ruler, Dewan Sawan Mal, as per the Hafiz Halwa outlet in Multan in Pakistan.
Ingredients Used and Popular Method of Preparation of Sohan Halwa
Here is a list of commonly used ingredients for preparing the dish-
- Milk- Whole milk is used as per the sohan halwa recipe.
- Cornflour- It is used as a thickening agent as mentioned in any Sohan halwa recipe
- Sugar-Sugar is used for sweetening the halwa.
- Saffron- It consists of red color threads obtained from the flower of saffron crocus plant. It is used for its aroma and flavor.
- Ghee- This is used in a considerable amount for the Sohan halwa recipe, much more in comparison other forms of halwa or sweet from the Indian subcontinent.
- Cardamon seeds – It is used for aromatizing the dish.
- Almonds and pistachios- These dry fruits are used to garnish the halwa when it is hot and has not set.
Sohan Halwa is prepared by boiling the ingredients, namely sugar, water, corn flour, milk, saffron and cardamom seeds until it attains a solid texture. Ghee is added little by little while stirring continuously, to prevent the mixture from sticking to the bottom of the pan in which it is being cooked. Dry fruits are added to the mixture as well as for garnish. The mixture is spread on a greased tray and flattened, then garnished with almonds and pistachios and allowed to set. When it cools down, it is cut into square shaped pieces.
Serving and Eating Sohan Halwa
Sohan Halwa is eaten as a dessert on special occasions.
Health and Nutrition Facts about Sohan Halwa
Sohan halwa is a good source of essential nutrients and instant energy due to presence of dry fruits and sugar, while milk is a good source of calcium. Excess ghee makes it a not so preferred option among the calorie conscious.