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Sohan Halwa is a traditional Pakistani and Indian dessert made from sugar, milk, and cornmeal, with nuts and herbs added for flavor. The cooking process can be complicated, but the dessert can be stored in an airtight container for months.
Sohan Halwa is a traditional Pakistani and Indian dessert, formed as a kind of snack bar. Sometimes written as Sohan Halva, the treat is a solid food made from sugar, milk and cornmeal. Nuts and herbs are added to flavor the bar.
This food is prepared by boiling most of its ingredients together until they become a syrup. In addition to its main ingredients, melon seeds, tartaric acid and arrowroot can be used. Saffron and lemon juice can also be added in traditional recipes. Ghee or ghee is used while cooking Sohan Halwa to prevent the syrup from sticking to the pan.
When the mixture is continuously stirred, it should eventually form the shape of a ball. Walnuts are also added to the batter during the cooking process. The best time to add them to the Sohan Halwa is when the ball is forming. These can be any type of nut you prefer, although pistachios and almonds are the most traditionally used.
Once formed into a ball, the batter can then be rolled out to cool and harden. To cool the Sohan Halwa, the ball should be rolled out on a pre-greased baking sheet. It should be pressed firmly to flatten completely. The treat should have an even thickness across the entire pan. If the dessert is too thin or thick in some areas, the cook should continue rolling it until the dessert is the same texture on the pan.
Nuts are typically used to garnish the dessert once it’s completed. If desired, cardamom seeds can also be added for flavor. After sealing, the treat should be allowed to cool. Before serving it can be cut into squares, diamonds or other favorite shapes. It can also be wrapped individually for easy distribution.
The cooking process of Sohan Halwa can be complicated. Depending on the recipe used, some ingredients, such as arrowroot, may need to be soaked before cooking. This can lead to long preparation times for treatment. People who have never cooked food before may need to make several attempts at cooking before even reaching a good syrup consistency.
When kept in an airtight container, the Indian dessert can keep for months. The legend behind these desserts is that they were created in 1750. Some claim that the ruler of Multan, Dewan Sawan Mal, is credited with creating the food.
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