Kadak Sohan halwa Recipe
Kadak Sohan Halwa is a traditional Indian sweet, known for its hard, brittle texture and rich, nutty, caramelized flavor.
Ingredients
1 cup = 250 ml
- 3 tbsp whole wheat flour
- 3 tbsp milk powder
- 1/4 tsp cardamom powder
- 3/4 cup Sugar
- 2.5 tbsp desi ghee
- Nuts of your choice (we used almonds, cashews, melon seeds and pistachios)
Instructions
STEP 1
- Add whole wheat flour, milk powder and cardamom powder in a small bowl.
- Mix them well and keep aside.
STEP 2
- Take 6 paper glasses, grease them with ghee and arrange halved cashews, halved almonds, melon seeds and chopped pistachios at the base of each glass. Instead of paper glasses, you can use cookie cutters, ramekin bowls or steel katoris.
STEP 3
- Take a non stick pan and add sugar and desi ghee.
- Start cooking on low heat while stirring occasionally.
- Soon you will find sugar melting. Keep cooking and stirring.
- In couple of minutes, sugar will completely melt. Keep cooking.
- Soon ghee will be seen separating and sugar completely melted and caramelized.
- Remove the pan from heat or switch off the heat and immediately add flour mixture made in step 1.
- Start mixing very quickly.
- In couple of seconds, you will get a paste.
- QUICKLY, rather VERY VERY QUICKLY, divide this paste in each glass in equal proportion and level it quickly.
- Leave to cool down it completely. It may take 30 minutes or so.
- Thereafter tear the glasses and you will get each piece of Sohan halwa.
- Enjoy.
Notes
- You have to follow the steps in the given sequence. Yes, you can intermingle step 1 & 2, but make it sure that before you start step 3, step 1 & 2 must have already been done.
- Don't think wheat flour will remain raw because heat was turned off before adding it. The Caramel is so hot that flour will get cooked in that very heat.
- The Caramel paste will turn hard very quickly and once it will turn hard, you won't be able to pour it in glasses. So better engage one more person with you. One will add and the other will keep on tapping and leveling, especially when you making this sweet in large quantity.