Multani Sohan Halwa — Gift Box Style

Ingredients

• 1 cup meda (refined wheat flour or cornflour) (Traditional Multani sohan uses wheat starch — cornflour/cornstarch gives a cleaner result at home)
• 3 cups cheeni (sugar) (White granulated sugar — no shortcuts on quality here)
• 2 cups pani (water) (For dissolving sugar in the first stage)
• 1 cup ghee (clarified butter) (Added gradually — desi ghee only for authentic flavour)
• 1/2 cup pista (pistachios) (Whole, unsalted — pressed decoratively onto the surface)
• 1/4 cup badam (almonds) (Whole blanched almonds for decoration)
• 1/2 tsp hari ilaichi (cardamom powder) (Added towards the end)
• 1/4 tsp kesar (saffron) (Gives the characteristic deep amber colour — bloom in 2 tbsp warm water)
• 1/2 tsp limbu ka ras (lemon juice) (A drop added to the sugar syrup prevents crystallization)
• 1/4 cup cornflour paste (Additional cornflour dissolved in cold water for thickening — mix 1/4 cup cornflour with 3/4 cup cold water)

Instructions

1. MAKE SUGAR SYRUP: Dissolve 3 cups sugar in 2 cups water in a heavy-bottomed, deep karahi. Add lemon juice. Bring to a boil, stirring until dissolved. Stop stirring once boiling. Cook to a firm-ball stage (120°C / 248°F on a candy thermometer). HINT: Do not stir after the boil or sugar will crystallize. A candy thermometer is strongly advised.
2. ADD CORNFLOUR PASTE: Once at firm-ball stage, slowly pour in the cornflour-water paste while stirring vigorously with a wooden spoon. The mixture will bubble fiercely — be careful of steam. Keep stirring on medium heat.
3. COOK AND STIR: This is the marathon stage. Stir continuously for 30-40 minutes over medium heat. The mixture will gradually darken to a deep amber colour, thicken, and start pulling away from the sides. Add saffron water and cardamom powder during this phase.
4. ADD GHEE IN STAGES: Begin adding ghee, 2 tablespoons at a time, stirring it in fully before adding the next addition. This takes 20-25 minutes as you gradually add all the ghee. The halwa should become glossy and thick, pulling from the sides in a clean mass.
5. TEST FOR DONENESS: Drop a small amount of the mixture into cold water. It should harden into a firm, glass-like disc immediately. If it remains soft or sticky, keep cooking. The colour should be deep amber-orange and the surface should look glossy.
6. SET AND GARNISH: Grease a flat tray or thali with ghee. Pour the hot halwa onto it and quickly spread to about 1cm thickness using the back of a greased spoon. Immediately press whole pistachios and almonds decoratively into the surface. Let cool completely (1-2 hours) until solid and glass-like. Cut into squares or diamonds with a sharp knife.