 A variation of sohan halwa in the form of a circular disc | |
| Course | Dessert |
|---|---|
| Place of origin | India and Pakistan |
| Main ingredients | Cornflour,sugar,milk,water,almonds andwalnuts |
| Variations | Multani sohan halwa andHafiz sohan halwa |
| Other information | Halva |
Sohan halwa ([ˈsoːɦənˈɦəlʋaː]) is a dessert from theIndian subcontinent, which is a variety of dense, sweetconfection orhalwa. It is made by boiling a mixture ofwater,sugar,milk, andcornflour until it becomes solid. Saffron is used for flavoring.Ghee is used to prevent it from sticking to the pan. Almonds, pistachios, and cardamom seeds are added. A part ofMughlai cuisine, unlike most other halwa dishes from the Indian subcontinent, it is solid.
One of its varieties, known asMultani orHafiz Sohan Halwa, is very popular inPakistani cuisine, particularlySaraiki cuisine.
The name of the sweet according to various dictionaries derives fromsohan inHindustani, which is etymologically derived from theSanskrit wordshobhan ("beautiful").[1] Though the origins of the dish are highly debated.[2]
According toJohn Thompson Platts'Dictionary of Urdu, Classical Hindi and English, the sweet was named after a Hindu confectioner called Sohan Lal.[3] While others give credit to the 19th-centuryGovernor of MultanDiwan Sawan Mal Chopra or further trace the sweet dish toPersia during theMughal era. Sohan halwa has since come to be associated withMultan.[2]
InOld Delhi, in 1790, aGhantewala sweet shop established during the reign ofMughal EmperorShah Alam II made sohan halwa. It was a popular attraction,[4][5] but in 2015 it closed due to a lack of profitability.[6]
Sohan halwa has been commercially produced by traditional confectioners for decades. It is brittle and caramelised, usually made into discs of 5-6mm thickness or as square bite-size pieces. It is usually packaged in intricately designed tin cylinders. In recent years other packages have also been common.[7]
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