Sohan Halwa Recipe (How to Make at Home)

You can make a home version of Sohan Halwa with flour, ghee, milk, sugar and nuts — though traditional shop-made Multani sohan halwa is cooked in larger batches with more practice, and is hard to match exactly at home. This is a clear, home-friendly method with the stages that matter most.

The one thing that decides success is the sugar stage — if you can tell when the mixture is ready to set, the rest is patience. If you would rather not risk a batch, our guide to how it is made shows how the professionals do it.

Recipe card

  • Prep: 15 minutes · Cook: 45–60 minutes · Set: a few hours
  • Yields: about 1 kg
  • Difficulty: moderate (the sugar stage is the tricky part)
  • Equipment: a heavy-bottomed pan, a strong spoon, a greased tray or tin

Ingredients

  • 250 g fine wheat flour (sabz maida)
  • 250 g desi ghee
  • 1 L full-fat milk (or 250 g khoya)
  • 400–500 g sugar
  • 200 g mixed nuts (almond, pistachio, walnut, cashew), chopped
  • ½ tsp ground cardamom; a pinch of saffron (optional)

For what each ingredient does, see what Sohan Halwa is made of.

Method

  1. Roast the flour. Heat the ghee in a heavy pan and roast the flour on low until it smells toasted and turns light golden. Do not rush this.
  2. Add the milk. Gradually add the milk (or khoya), stirring constantly to avoid lumps, and cook until thick.
  3. Add the sugar. Stir in the sugar and keep cooking on low-medium; the mixture will loosen, then thicken again.
  4. Watch the stage. Cook until the mixture leaves the sides of the pan and a small drop sets firm when cooled on a plate.
  5. Fold in the nuts & cardamom (and saffron if using).
  6. Set. Pour into a greased tray, press flat, top with nuts, and cool until firm. Cut into pieces.

Consistency tests

Drop a little mixture onto a cold plate. If it firms up and does not stick, it is ready. If it stays soft, keep cooking and test again every few minutes. This single check saves most batches.

Troubleshooting

  • Grainy: the sugar crystallised — avoid stirring hard once it has dissolved, and keep the heat steady.
  • Too soft / will not set: it was not cooked enough; return it to the heat and reduce further.
  • Too hard: it was overcooked — next time stop a little earlier.
  • Greasy: too much fat, or the mixture split; keep the heat low and stir steadily.

Tips for a better batch

  • Use a heavy pan — thin pans scorch the flour.
  • Keep the heat low and be patient; high heat is the enemy.
  • Chop the nuts evenly so each piece tastes the same.
  • Grease the tray well so the set halwa lifts cleanly.

Storage

Store in an airtight container — see shelf life & storage for how long it lasts and whether to refrigerate.

Variations

Swap the nuts to make akhroti, pista or badam, or use only one nut for a cleaner single flavour — see types of Sohan Halwa.

The easier route

Honestly, matching authentic Multani sohan halwa at home is difficult. If you just want the real thing — made in small batches with pure desi ghee — order it on Multan Sweets →.

FAQs

Can I make Sohan Halwa at home?

Yes, with a home version — though it will not match shop-made traditional halwa exactly.

How long does it take?

About 45–60 minutes of cooking, plus a few hours to set.

Why is my halwa not setting?

It needs more cooking — the sugar has not reached the setting stage yet. Test a drop on a cold plate and keep going.

Can I use butter instead of ghee?

Ghee gives the authentic flavour and sets best; butter changes both the taste and the texture.

Can I reduce the sugar?

Sugar is what makes it set, so cutting it too much changes the texture. Adjust only slightly.

Home-style method. Written by the Multan Sweets team. Last updated: October 2026.