Sohan Halwa (Flour & Nut Brittle)

• •1 cup Cornflour (or fine wheat flour)
• •3 cups Water
• •1.5 cups Sugar
• •1 cup Jaggery (optional, for deeper caramel notes)
• •1 cup Desi Ghee
• •4 piece Green Cardamom pods (powdered)
• •A pinch to taste Saffron strands (optional, soaked in warm milk)
• •2 tbsp Almonds (sliced)
• •2 tbsp Pistachios (sliced)
• •1 tbsp Cashews (optional)

Instructions

1. 1

   In a bowl, combine the cornflour with water, whisking until completely dissolved and no lumps remain. This creates your smooth starch slurry.

2. 2

   Pour the slurry into a heavy-bottomed pan or karahi. Cook over medium heat, stirring continuously, until the mixture begins to thicken and coats the back of a spoon.

3. 3

   Once the mixture has thickened, add the sugar and jaggery (if using). Continue stirring constantly until both sugars are fully dissolved and incorporated into the starch base.

4. 4

   Begin adding the Desi Ghee gradually, about 2-3 tablespoons at a time, while stirring vigorously. The mixture may initially separate, but continue stirring until each addition of ghee is fully absorbed, creating a glossy, cohesive emulsion. This process will take a significant portion of the cooking time.

5. 5

   Continue cooking on medium-low heat, stirring constantly, for 30-45 minutes. The mixture will thicken considerably, darken to a deep amber color, and start to pull away from the sides of the pan. This indicates partial sugar caramelization and water evaporation, crucial for the halwa's signature texture.

6. 6

   Stir in the powdered green cardamom, saffron strands (if using, with their soaking milk), and half of the sliced almonds, pistachios, and cashews (if using). Mix well to distribute the flavors and nuts evenly.

7. 7

   Immediately transfer the hot halwa into a greased tray or a traditional wooden box. Flatten the top evenly using a greased spatula or the back of a spoon. Garnish with the remaining nuts, pressing them gently into the surface.

8. 8

   Allow the Sohan Halwa to cool completely at room temperature for several hours or overnight. As it cools, it will firm up and become sliceable. Once set, cut into desired shapes (squares, wedges, or traditional irregular pieces).

Chef's Tips

• 💡Constant stirring is key to prevent sticking, ensure even cooking, and achieve the perfect texture and gloss.
• 💡The gradual addition of ghee is vital for creating a stable emulsion and the halwa's characteristic sheen.
• 💡Do not undercook; the long cooking time ensures the halwa develops its chewy yet firm consistency and rich caramel flavor.
• 💡For traditional presentation, use a shallow, flat bottomed container, ideally a wooden box, for setting.
• 💡Store Sohan Halwa in an airtight container at room temperature for up to 2 weeks. Refrigeration is possible but may make the texture firmer.