Ingredients with Measurements:
- 1 cup semolina
- 1 cup sugar
- 1 cup ghee
- 1 cup mango pulp
- 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 stir continuously until it turns golden brown.
3. Add sugar, mango pulp, and milk to the pan and mix well.
4. Keep stirring the mixture until it thickens and starts to leave the sides of the pan.
5. Add chopped almonds, pistachios, and cardamom powder to the mixture and mix well.
6. Grease a square baking dish with ghee and pour the mixture into it.
7. Spread the mixture evenly in the dish and let it cool for 30 minutes.
8. Once cooled, cut the halwa into desired shapes and sizes.
9. Garnish with chopped nuts and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 people
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 40g
Protein: 5g
Substitutions for ingredients:
- You can use any other fruit pulp instead of mango pulp.
- You can use any other nuts of your choice.
Variations:
- You can add saffron strands to the mixture for a unique flavor.
- You can add rose water to the mixture for a floral flavor.
Tips and tricks:
- Keep stirring the mixture continuously to avoid lumps.
- Use a heavy-bottomed pan to avoid burning the halwa.
- You can adjust the amount of sugar according to your taste.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave the halwa for 30 seconds or heat it in a pan over low heat until warm.
Presentation ideas:
Serve the halwa on a decorative plate and garnish with chopped nuts.
Garnishes:
Chopped almonds, pistachios, and saffron strands.
Pairings:
Serve the halwa with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the halwa is too dry, add more milk to the mixture.
- 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 in the refrigerator.
Food history:
Sohan Halwa is a traditional Pakistani dessert that is made with semolina, sugar, and ghee.
Flavor profiles:
Sweet, nutty, and fruity.
Serving suggestions:
Serve the halwa as a dessert after a meal.
Related Categories
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Region: Pakistani