Multani Sohan Halwa Secret Recipe By Chef M Afzal|Sohan Halwa|Sohan Halwa at Home|

Take a heavy-bottomed pot or kadhai.

Add 4 tablespoons of samnak to the pot.

Add 1 tablespoon of flour to the samnak.

Gradually add 600 ml of water, mixing to avoid lumps.

Do not turn on the stove yet.

Once mixed, set aside until ready to add milk.

Add 2 liters of full-fat dairy milk to the pot and turn on the stove.

Stir continuously until the milk comes to a boil to prevent sticking.

Once boiling, reduce the heat and prepare lemon juice from 3-4 lemons.

Add half of the lemon juice to the boiling milk and stir.

Wait for the milk to curdle; if the greenish whey separates, it is ready.

If not, add more lemon juice gradually until it curdles properly.

After curdling, add a pinch of orange color and 375 grams of sugar.

If using thicker milk, add up to 400 grams of sugar; if thinner, add 225 grams (1.5 cups).

Add 2 tablespoons of ghee to the mixture.

Reduce heat to low and let it simmer, stirring occasionally.

Add 2-3 cardamom pods for flavor.

After 2-2.5 hours, check the consistency; if too watery, add 250 grams of liquid glucose.

Wet your hands before handling liquid glucose to prevent sticking.

Stir gently to incorporate the glucose without breaking the curds.

Continue cooking until the mixture thickens, stirring lightly to avoid breaking the curds.

Adjust cooking time based on the season; cook longer in summer if needed.

Once the desired consistency is reached, turn off the heat.

Add a pinch of nutmeg powder and 3-4 tablespoons of ghee before serving.

Equipment Needed

Spice Level:

Dietary

Allergens