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Sohan Halwa of Ajmer: A Delectable and Long-Lasting Sweet.
Sohan Halwa is a popular and traditional sweet dish of Ajmer, Rajasthan. It is a shiny and nutty dessert made with sprouted wheat flour, refined flour, desi ghee, sugar, and dry fruits. Sohan Halwa is also known as the jawbreaker because it is somewhat hard to bite. Despite its hard texture, it is delicious and can be preserved for over three months. It is also the most exported sweet from India.
Introduction to Sohan Halwa
Sohan Halwa is a rich and decadent traditional Indian sweet popular in the Indian subcontinent, known for its chewy texture, nutty aroma, and indulgent sweetness. This dessert is a festival favorite, often prepared during celebrations and gifted during special occasions. Made with ingredients like wheat flour, ghee, sugar, and a generous mix of nuts, Sohan Halwa represents a fusion of tradition and taste. Its caramelized flavor and vibrant golden color make it delicious and visually appealing.
Nutritional Value of Sohan Halwa (per 100 grams, approximate).
- Calories: 450-500 kcal
- Carbohydrates: 60-65 g
- Sugars: 45-50 g
- Protein: 6-8 g
- Fats: 20-25 g
- Saturated Fats: 12-15 g
- Fiber: 1-2 g
- Micronutrients (depending on nuts added): Vitamin E: 1-2 mg
- Magnesium: 40-50 mg
- Iron: 1.5-2 mg
- Calcium: 50-60 mg
Health Notes
- Energy Boost: Sohan Halwa is high in carbohydrates and fats, a quick energy source, ideal for festive celebrations.
- Rich in Micro-nutrients: The nuts (like almonds and pistachios) contribute beneficial nutrients such as Vitamin E and antioxidants.
- Moderation is Key: Due to its high sugar and fat content, it should be enjoyed in small portions as part of a balanced diet.
Ingredients:
- 1 cup sprouted wheat flour
- 1 cup sugar
- 4 cups water
- 1/4 tsp cardamom powder
- 1/4 tsp saffron
- 1/4 cup ghee
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
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Method:
- In a large pan, bring water and sugar to a boil. Add cardamom powder and saffron and simmer for 10 minutes. This is the sugar syrup.
- In another pan, heat the ghee and roast the wheat flour on low flame for 15 to 20 minutes, stirring continuously. The flour should turn golden brown and aromatic. This is the roasted flour.
- Gradually add the sugar syrup to the roasted flour, stirring well to avoid lumps. Cook on medium flame until the mixture thickens and leaves the sides of the pan. This is the halwa.
- Grease a tray with some ghee and transfer the halwa to it. Spread it evenly and sprinkle the chopped nuts on top. Press them lightly with a spatula.
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