Multani Sohan Halwa

Name: Multani Sohan Halwa
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: 1/4 cup Sprouted Wheat flour; - 1/2 cup plain Flour /maida; - 3 cups milk + 1.5 litres whole milk; - 1/2 tbsp Citric Acid / tartaric acid or 2 tbsp lemon juice; - 1 tbsp Alum/ fatakdi; - 1/2 litre water; - 1/4 tsp brown food colour; - 350 g Glucose syrup; - 1 cup granulated Sugar; - 1/4 cup ghee + 3 tbsp; - 1/2 cup Walnuts; - 1/4 cup cashews; - 1/4 cup almond; - 1/4 cup pistachios; Nuts for garnish as per choice

14 steps

Prep:1hCook:2h

Multani Sohan Halwa is a traditional and popular sweet delicacy that originates from Multan. The name "Sohan Halwa" is derived from the Persian word "Sohan," meaning "pleasing" or "delightful," reflecting the delightful taste and richness of this traditional sweet dish. Its unique texture, rich flavor, and cultural significance make Multani Sohan Halwa a beloved and iconic dessert in Pakistani cuisine.

Updated at: Fri, 20 Sep 2024 12:27:01 GMT

Ingredients

8 servings

3 cupsmilk

1.5 swhole milk

½ TbspCitric Acid

1 TbspAlum

fatak

0.5 litrewater

¼ tspbrown food colour

350gGlucose syrup

1 cupgranulated Sugar

¼ cupghee

+ 3 tbsp

½ cupWalnuts

¼ cupcashews

¼ cupalmond

¼ cuppistachios

Nuts

for garnish as per choice

Instructions

Step 1

Soak the whole wheat for 24 to 36 hours.

Step 2

Drain and add in a dry large bowl. Cover with a wet towel for 2-3 days until wheat is sprouted (soak towel again in water if dries).

Step 3

Take out and spread on a tray to dry. It will depend on the weather, around 1 or 2 days.

Step 4

Coarsely grind the sprouted wheat.

Step 5

In a heavy bottom pan, add sprouted wheat flour, plain flour, and gradually pour in 3 cups of milk while whisking until no lumps remain. Add more milk to dilute if needed.

Step 6

Pour 1.5 litres of whole milk and bring to a boil, stirring occasionally to prevent sticking.

Step 7

In a glass, combine water, citric acid, and alum. Dissolve completely.

Step 8

Once the milk mixture boils, turn off the heat and slowly add the water mixture while gently stirring (you may not need to add all of it).

Step 9

Once the milk curdles and water spreads, turn on the heat again.

Step 10

Turn the flame to medium-high, add brown food color, sugar, glucose syrup, and ghee. Cook until all water dries up, stirring occasionally.

Step 11

When all water dries up, continue stirring continuously and cooking until the halwa leaves the sides of the pan and you see strings of sugar and glucose.

Step 12

Remove from heat and let it cool down for 20 minutes.

Step 13

Add the dry fruits and 3 tbsp ghee. Mix well and add the mixture into a mold. Spread some dry fruits on the bottom of the mold before adding the Sohan Halwa mixture. Press down to create an even layer.

Step 14

Allow the Sohan Halwa to cool down completely for 6-7 hours. Slice and serve as desired.