Original Multani Sohan Halwa Recipe| सोहन हलवा |Sohan Halwa at Home|سوہن حلوہ | recipe by chef Sidra

Start by boiling 2 liters of full cream milk in a pot, reserving a little milk for mixing later.

In a separate bowl, mix 4 tablespoons of raisins and 1 cup of all-purpose flour with the reserved milk until smooth without lumps.

Once the milk is boiling, gradually add the raisin and flour mixture while continuously stirring to prevent lumps from forming.

Keep the flame on medium heat while stirring continuously for about 1 minute.

Add 1 cup of yogurt to the boiling milk to curdle it, and do not stir immediately to allow the milk to curdle properly.

After a while, the milk will start to separate, and the whey will become distinct from the curds.

Continue cooking for 15 to 20 minutes until the milk is mostly dry and the whey has evaporated.

Add 10 to 12 crushed green cardamom to the mixture and stir well. If you prefer, you can skip this step for flavor.

Increase the heat and add 1 cup of sugar, adjusting to taste if you prefer it sweeter.

Mix in 1 cup of clarified butter and stir well until the mixture starts to thicken and separate from the pot.

Cook for about 15 minutes until the halwa is well roasted and the ghee separates from the mixture.

Finally, add 100 grams of grated coconut into the halwa, reserving some for garnish, and mix well.

Turn off the heat and garnish the halwa with the reserved grated coconut.

Equipment Needed

Spice Level:

Dietary

Allergens