Sohan Halwa is a traditional South Asian confection best known from Multan, Pakistan, where it is considered a culinary emblem and a cherished gift during Eid, weddings, and visits. Unlike grainy tahini halva or soft semolina desserts, Sohan Halwa has a distinctive glassy, chewy-brittle texture with nutty layers. It is typically made from wheat flour or semolina slowly cooked with sugar, milk, and generous ghee, then perfumed with cardamom and sometimes saffron or kewra. As the mixture thickens and the sugars concentrate, the mass takes on a translucent sheen and is finished with roasted nuts for crunch and aroma. Traditional makers cook it in copper cauldrons, stirring with paddles before pouring into trays; almonds and pistachios often stud the surface.
The hallmark of Multani craft is balance: a clean snap that yields to chew, a buttery richness that doesn’t feel greasy, and aromatics that linger without overwhelming. Properly made Sohan Halwa keeps well at room temperature thanks to low moisture and clarified butter, making it ideal for travel and gifting. Texture can vary by maker—from firmer, toffee-like slabs to slightly softer, layered pieces—but clarity, sheen, and evenly distributed nuts remain quality markers.
Variations exist across the region. In Delhi and Ajmer you’ll find related halwa preparations; in Iran, “Sohan” refers to a different saffron brittle from Qom, sharing a name but not method. In Pakistan, notable families and shops have refined the recipe over generations, often guarding proportions of milk, sugar, and ghee, and the precise timing of the final “set.”
Enjoy Sohan Halwa with tea, crumble it lightly over ice cream, or serve thin wedges after meals. Its enduring appeal lies in craftsmanship: humble pantry staples transformed, through patience and heat, into a luminous, celebratory sweet.