Step-by-Step Instructions

1. 1.Prepare Milk and Flour Mixture

   Take 5 liters of fresh full-fat milk in a large pot and warm it. In a separate bowl, combine 125g Angoori Sumnik and 250g fine flour (Maida). Gradually add 2 cups of water to the flour mixture while whisking continuously to form a smooth batter without lumps.

2. 2.Combine Mixtures and Boil

   Pour the prepared flour-Angoori mixture into the warm milk. Place the pot on the stove and turn on the flame. Whisk the milk and flour mixture constantly until it comes to a boil.

3. 3.Prepare Curdling Agent

   In another bowl, add 3 tsp Pathkari Alum and 1 tsp Citric Acid. Pour 1.5 cups of water into this mixture and whisk well until the solids are completely dissolved. This is your curdling agent.

4. 4.Curdle the Milk

   Once the milk mixture is boiling, slowly add the prepared curdling agent (alum and citric acid solution) to the pot while continuously stirring with a spatula. Add only as much as needed until the milk starts to curdle and separate into small particles. Stop adding the agent once curdling begins.

5. 5.Add Sweeteners and Saffron

   Add 500g sugar, 125g Desi Ghee, and 200g liquid glucose to the pot. Wet your hands before handling the liquid glucose to prevent sticking. Also, add 1 cup of saffron milk (prepared by soaking 4-5 pinches of saffron in milk, preferably overnight) for color and aroma.

6. 6.Cook on Medium Flame

   Continue cooking the mixture on medium flame for approximately 50 minutes to 1 hour, or until most of the water has evaporated and the mixture thickens significantly. Stir occasionally to prevent sticking.

7. 7.Cook on Low Flame and Finish

   Reduce the flame to very low and continue cooking for another 30 minutes. During this time, continuously stir the halwa to ensure even cooking and prevent it from sticking to the bottom. After 15 minutes, check for stickiness and thread formation (a sign of proper consistency). Add the remaining 50g Desi Ghee and 1 tsp green cardamom powder. Continue stirring until the halwa reaches a thick, caramel-like consistency and leaves the sides of the pot.

8. 8.Set and Garnish

   Pour the hot Sohan Halwa into a glass tray. Immediately sprinkle 200g walnuts, cashews, and pistachios (as needed) over the top for garnish. Allow the halwa to cool and set completely.

9. 9.Serve

   Once set, cut the Multani Akhroti Sohan Halwa into desired pieces and serve.