MULTANI SOHAN HALWA
Multani Sohan Halwa is a traditional and popular sweet delicacy that originates from Multan, a city located in the Punjab province of Pakistan.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.Making Multani Sohan Halwa requires patience, skill, and attention to detail, but the end result is a delicious and delightful sweet treat that is sure to impress anyone who tries it.
- 1/4 cup Sprouted Wheat flour/ Angoori/Samnak
- 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
- NutsFor garnish as per choice
- 1. Place the whole wheat in a bowl or container and cover it with enough water to fully submerge the wheat.Let it soak for 24 to 36 hours to soften the wheat kernels.
- 2. After soaking, drain the water from the wheat.Transfer the wheat to a large, dry bowl.Cover the bowl with a wet towel to create a moist environment for sprouting.Allow the wheat to sprout for 2-3 days, ensuring the towel stays damp by adding water if it dries out.
- 3.Once the wheat has sprouted, spread it out on a tray to dry.The drying time may vary depending on the weather conditions, typically 1 or 2 days.
- 1.In a heavy-bottomed pan, combine the sprouted wheat flour, plain flour, and gradually add 3 cups of milk while whisking to avoid lumps.Adjust the milk quantity as needed to achieve a smooth consistency.
- 2. Pour 1.5 litres of whole milk into the pan and bring it to a boil, stirring occasionally to prevent sticking.
- 3. In a glass, dissolve citric acid and alum in water completely.
4. Once the milk mixture boils, turn off the heat and slowly add the citric acid and alum mixture while gently stirring. (you may not need all of the mixture , once milk curdle , stop adding more alum mixture)
- 5. Turn on the heat again and cook the mixture until the milk curdles and water spreads.
- 6. Turn the flame to medium-high and add brown food color, sugar, glucose syrup, and ghee.Cook until all water evaporates, stirring occasionally.
- 7. Stir continuously and cook until the halwa leaves the sides of the pan and you see strings of sugar and glucose.
8. Remove the halwa from heat and let it cool for 20 minutes.
9. Mix in the dry fruits and additional ghee. Transfer the mixture into a mold, layering with dry fruits.
10. Let the Sohan Halwa cool down completely in the mold for 6-7 hours.Once set, slice and serve as desired.
- Enjoy the rich and flavorful Multani Sohan Halwa!
- You can buy the sprouted wheat from stores if available.
- Ensure that you soak the whole wheat for the specified time (24 to 36 hours) and allow it to sprout properly.
- Pay attention to the drying process after sprouting the wheat. The drying time may vary based on weather conditions, so ensure that the sprouted wheat is completely dried before grinding.
- While preparing the halwa mixture, aim for a smooth and lump-free consistency by gradually adding and mixing the milk (only whole milk) with the flours , use a wire whisk for even texture. Don't turn on the heat while making the mixture. Once pour the milk then turn on the flame to medium.
- Stir the mixture continuously to prevent sticking and ensure even cooking.This is crucial during the cooking process to achieve the desired texture and flavor. I recommend to use wooden or rubber spoon for this process.
- Cook the halwa until the water evaporates, and the mixture leaves the sides of the pan. This step is essential to reach the right consistency and texture of the halwa and do it on low medium flame. . This process roughly takes 45 minutes to 1 hour.
- Allow the halwa to cool down for 20 minutes before adding dry fruits and ghee otherwise they become soggy especially walnut will turn bitter and change colour. Once placed in a mold, let it set for the recommended time (6-7 hours) to ensure it holds its shape when sliced.
- When ready to serve, slice the Multani Sohan Halwa into desired portions and enjoy it as a delicious and traditional sweet treat.