Sohan Halwa~

Sohan Halwa is a traditional dessert in Bangladesh, India and Pakistan, which is a variety of dense, sweet confection or halwa and believed to be Persian in origin, linked with Iranian sweet Sohan.

It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added. Unlike most other halwa dishes in the sub-continent, it is solid.

This halwa was introduced in the sub-continent in the early 1500s when Mughal emperor Humayun (r. 1530–1540, 1555–1556) came back to power in India after being exiled in Persia. He called for the makers of this halwa from Persia and were the official halwa makers for the Mughal rulers for 300 years.

Ingredients:

• 1 cup of flour, 
• 1 cup of condensed milk, 
• ½ cup of clarified butter, 
• 1½ cup of sugar,
• ¼ teaspoon of saffron, 
• 1 tablespoon of rose water, 
• ¼ teaspoon of cardamom powder, 
• 1 tablespoon of raisins, 
• 2 tablespoons of chopped pistachio-almond nuts,
• ¼ cup of half-broken cashew nuts, 
• different types of food color; according to your choice.

Instructions:

1. At first sieve the flour and then soak with 1½ cup of water on a bowl. After 1 hour tilt the bowl and drain out the water and then mix it with another 1½ cup of water and stir it properly.
2. After 1 hour repeat the process again and then mix with condensed milk and stir, soak it for 6-7 hours.
3. Now take another bowl and sieve it with thin cotton cloth and stir it with the hand. Take the flour starch and don’t take the hard part. This is nesesta.
4. Heat the clarified butter in a pan with the sugar and stir it till it is melted. Then take out after some time and pour the flour starch and cook it, stir it properly.
5. Then pour the raisins and ½ portion of almond, pistachio, cashew, food color and stir it continuously. When it is thick then pour the rose water, saffron and stir it over medium heat.
6. When it become clots and leaves the clarified butter you take it out. When cool, sprinkle the remaining nuts and cut it into square or barfi shape.
7. You can make the halwa by following the process and divide into some parts. Mix different colors in each part and present in layers when you serve.