Sohan Halwa: History, Taste, Health Benefits, Tips, and Recipe

Sohan Halwa About:

Sohan Halwa is a traditional dessert originating from the Indian subcontinent, particularly from the city of Multan in the Punjab region. It is a dense, chewy, and sweet confection made from semolina, sugar, ghee (clarified butter), milk, and sometimes flavored with saffron, cardamom, and almonds.

The process of making Sohan Halwa is quite elaborate and time-consuming, as the ingredients are cooked together on low heat for several hours until they thicken and form a fudgy consistency. The mixture is then poured onto a greased surface, flattened, and cut into diamond-shaped pieces.

Sohan Halwa is a popular sweet in Pakistan, India, and other neighboring countries, where it is often served on special occasions such as weddings, Eid, and other festivals. It is also a favorite among tourists, who often take it as a souvenir back home.

Sohan Halwa History:

The history of Sohan Halwa can be traced back to the city of Multan, which is located in present-day Pakistan. It is believed that the dessert was invented in the 17th century by a chef named Haji Muhammad who worked in the royal kitchen of the Mughal Emperor Aurangzeb.

According to legend, Haji Muhammad was experimenting with a new dessert recipe when he accidentally spilled a mixture of semolina, sugar, and ghee onto a hot stove. Instead of throwing it away, he decided to continue cooking the mixture until it thickened and turned into a dense, chewy mass. To his surprise, the resulting dessert was delicious and became an instant hit with the emperor and his court.

Over time, the recipe for Sohan Halwa was refined and passed down through generations of chefs and confectioners in Multan. Today, it is considered a signature dish of the city and a symbol of its rich culinary heritage.

In addition to its cultural significance, Sohan Halwa has also gained popularity across the Indian subcontinent and beyond, with many variations of the recipe now available in different parts of the world.

Health Benefits of Sohan Halwa:

While Sohan Halwa is a delicious and popular dessert, it is important to note that it is also high in sugar, calories, and saturated fat due to the use of ghee. As such, it should be consumed in moderation as part of a balanced and healthy diet.

However, there are a few potential health benefits associated with some of the ingredients in Sohan Halwa:

Semolina: The semolina used in Sohan Halwa is made from durum wheat, which is a good source of complex carbohydrates and protein. These nutrients can provide sustained energy and help with muscle growth and repair.

Saffron: Saffron, which is sometimes used to flavor Sohan Halwa, contains antioxidants and has anti-inflammatory properties that may help with various health conditions such as depression, anxiety, and menstrual cramps.

Almonds: Almonds are a good source of healthy fats, protein, and fiber. They can help lower cholesterol levels and reduce the risk of heart disease and diabetes.

It's important to remember that while Sohan Halwa may contain some potentially beneficial ingredients, it is still a dessert that should be enjoyed in moderation as part of a healthy and balanced diet.

Sohan Halwa Taste:

Sohan Halwa has a unique and distinct taste that is both sweet and slightly savory. The use of semolina, ghee, and milk gives it a rich and creamy texture, while the sugar and saffron provide a sweet and aromatic flavor. The addition of cardamom and almonds can also provide a slightly spicy and nutty taste. The texture of Sohan Halwa is dense, chewy, and fudgy, which makes it a satisfying and indulgent dessert. Overall, Sohan Halwa has a delicious and complex taste that is sure to delight anyone with a sweet tooth.

Sohan Halwa Tips:

If you're interested in making Sohan Halwa at home, here are a few tips to help you achieve the best results:

Use good quality ingredients: Since Sohan Halwa is made with only a few ingredients, it's important to use high-quality ones to ensure the best taste and texture. Use fresh, good quality milk, semolina, ghee, and saffron for the best results.

Cook on low heat: Sohan Halwa requires slow and steady cooking on low heat to prevent burning and ensure that it reaches the right consistency. It's important to stir continuously to prevent lumps and ensure that the mixture thickens evenly.

Grease the surface well: Once the mixture is cooked, it needs to be poured onto a greased surface to set. Make sure to grease the surface well with ghee or oil to prevent sticking.

Cut into diamond shapes: Sohan Halwa is traditionally cut into diamond shapes, which not only looks beautiful but also helps to prevent the edges from becoming too hard or crispy.

Store in an airtight container: Sohan Halwa can be stored in an airtight container at room temperature for up to a week. It's important to keep it away from moisture and heat to prevent it from spoiling or melting.

With these tips, you can make delicious Sohan Halwa at home and impress your family and friends with your culinary skills.

How To Cook Sohan Halwa:

Here's a recipe for making Sohan Halwa at home:

Ingredients:

1 cup semolina (rava/sooji)

1 cup ghee

1 cup sugar

2 cups milk

1/2 teaspoon cardamom powder

A pinch of saffron strands

2 tablespoons sliced almonds

Instructions:

In a heavy-bottomed pan, heat ghee on medium-low heat. Add semolina and roast until it turns golden brown and fragrant.

In another pan, heat milk and add a pinch of saffron. Stir well and let it simmer for a few minutes.

Add the milk to the roasted semolina and mix well. Keep stirring until the mixture thickens and the semolina is cooked through.

Add sugar and mix well. Continue to cook until the sugar is dissolved and the mixture thickens further.

Add cardamom powder and sliced almonds and mix well.

Grease a flat surface with ghee and pour the mixture onto it. Use a spatula to spread it evenly.

Allow it to cool and set for a few hours.

Once set, cut into diamond shapes and garnish with more sliced almonds and saffron strands.

Serve and enjoy!

This recipe will yield around 12-15 pieces of Sohan Halwa. Remember to cook on low heat and stir continuously to prevent burning and ensure that the mixture thickens evenly.