Sohan Halwa


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This halwa will keep for months if packed in airtight

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Preparation Time: Not given
Cooking Time: Not given

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1 cup cornflour
1 cup almonds (badam)
1/2 cup pistachios
1 tbsp lemon juice
2 drops of red or yellow colouring
3 1/4 cups sugar
1/2 cup milk
8 tbsp pure ghee
2 tbsp cardamom (elaichi) powder


  1. Blanch almonds and pistachios in two cups of hot water for five minutes. drain, peel and slice finely.
  2. Mix colouring with lemon juice and keep aside.
  3. Dissolve sugar in two cups of water and let it boil for five minutes. add milk and leave to boil for another five minutes.remove from heat and strain through a muslin cloth.
  4. Dissolve cornstarch in two cups of water and add to the syrup.
  5. Cook on medium heat and when it starts turning into a lump, add the colouring prevoiusly soaked in lemon juice.
  6. Stir continuously, adding a little ghee every time the mixture starts sticking to the bottom of the pan.
  7. When the mixture leaves the sides of the pan and forms into one whole lump, add cardamom powder and finely sliced almonds and pistachios, keeping aside a few nuts for garnishing.
  8. Put the halwa on a greased thali and even it out, then decorate it with the remaining almonds and pistachios.
  9. When cooled, cut into desired shape and size.
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This recipe was contributed by sumagandlur on 27 Dec 2003

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