Sohan halwa is a dessert from the Indian subcontinent, which is a variety of dense, sweet confection or halwa. It is made by boiling a mixture of water, sugar, milk, and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios, and cardamom seeds are added. A part of Mughlai cuisine, unlike most other halwa dishes from the Indian subcontinent, it is solid.
In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, but in 2015 it closed due to a lack of profitability. Sohan halwa has been commercially produced by traditional confectioners for decades. It is brittle and caramelised, usually made into discs of 5-6mm thickness or as square bite-size pieces. It is usually packaged in intricately designed tin cylinders. In recent years other packages have also been common.
Hafiz Sohan Halwa, Ahmed Sweets and etc. are famous in Pakistan.
