Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup ghee
- 1 cup water
- 1/2 cup milk
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/2 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
- Square baking dish
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee over medium heat.
2. Add semolina and roast it until it turns golden brown.
3. Add water and milk to the pan and stir well.
4. Add sugar and cardamom powder to the pan and mix well.
5. Keep stirring the mixture until it thickens and starts to leave the sides of the pan.
6. Add chopped almonds and pistachios to the mixture and mix well.
7. Grease a square baking dish with ghee and pour the mixture into it.
8. Spread the mixture evenly in the dish and press it down with a spoon.
9. Let it cool for a few minutes and then cut it into small squares or diamond shapes.
10. Garnish with chopped almonds and pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 25g
Protein: 5g
Substitutions for ingredients:
- You can use clarified butter instead of ghee.
- You can use cashews instead of almonds or pistachios.
Variations:
- You can add saffron strands to the mixture for a rich flavor.
- You can add rose water or kewra water to the mixture for a floral aroma.
Tips and tricks:
- Keep stirring the mixture continuously to avoid lumps.
- Use a heavy-bottomed pan to prevent burning.
- You can add more or less sugar according to your taste.
Storage instructions:
Store the halwa in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the halwa in the microwave or on the stovetop.
Presentation ideas:
Serve the halwa on a platter with a sprinkle of chopped nuts.
Garnishes:
Chopped almonds and pistachios
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the halwa is too dry, add a little more milk or water.
- If the halwa is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to use fresh ingredients and store the halwa properly to avoid spoilage.
Food history:
Sohan Halwa is a traditional Pakistani and Indian dessert that originated in Multan, Pakistan.
Flavor profiles:
Sweet, nutty, and aromatic
Serving suggestions:
Serve the halwa as a dessert or a sweet snack.
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Region: Pakistani