SAEDNEWS: Sohan Halva is a very delicious and delicate type of halva made with milk and prepared using a unique recipe.
According to Saed News’ cooking section, halva is a traditional Iranian sweet that is prepared in various ways around the world. In Iran, halva is commonly made for memorial ceremonies, religious occasions such as Muharram mourning rituals, the Nights of Qadr, and Iftar tables during Ramadan. Besides being served as a sweet dessert, halva is also considered a complete and nutritious dish.
Soohan halva is a particularly delicate and delicious type of halva with a unique recipe. This version uses milk, which contributes to its smooth texture. If you want to prepare this special and tasty halva at home easily, follow this step-by-step guide.
Wheat flour: 2 cups
Vegetable oil: 1½ cups
Milk: 1 cup
Milk: 2 cups
Rosewater: 1 cup
Sugar: 2 cups
Strongly brewed saffron: ¼ cup
Ground cardamom: 1 teaspoon
Step 1: Prepare the syrup
Combine milk, sugar, rosewater, cardamom, and saffron in a suitable pot over low heat. Stir until the sugar dissolves. The syrup should warm up but not boil.
Step 2: Cook the halva base
Sift the wheat flour into another suitable pot. Add oil and milk, then stir until smooth. Place the pot over low heat and stir continuously. Be patient, as this halva requires prolonged stirring to achieve the right texture. Gradually, the milk will evaporate, and the halva will start to absorb the oil, becoming smoother. Towards the end, the halva will change color to a light brown and loosen.
Step 3: Combine syrup and halva
Once the halva has changed color and become smooth, add the syrup gradually in three stages, stirring quickly to absorb it. At the final stage, the halva should pull away from the sides of the pot and gather in the center. At this point, your soohan halva is ready to serve. Transfer it to a serving dish and optionally garnish with pistachio slivers and dried rose petals. Enjoy!
For the best halva, use whole-grain flour. Stone-milled Sangak bread flour is ideal, as its high bran content gives the halva a richer color and flavor. The exact frying time is flexible, depending on whether you prefer light or dark halva. Add the oil once the flour reaches your desired color.
Rosewater is the aromatic essence of damask roses. The finest varieties come from Kashan and Maimand in Fars province. Many commercial bottles are not pure and lack the authentic floral fragrance. Genuine rosewater is clear, bright, free of sediment, and has a slightly bitter, rich taste. Avoid products that smell sour or off.
Always use strongly brewed saffron. The longer saffron is brewed in water, the more diluted its color becomes, requiring more saffron to achieve the desired hue. To brew saffron properly: grind it thoroughly without sugar, then add 2 tablespoons of boiling water and two ice cubes per teaspoon of saffron. The ice provides a shock that enhances color release. Store saffron in a sealed container in the freezer and thaw it at room temperature before use. Test saffron purity by pressing it between your fingers—pure saffron releases oil, while fake saffron often appears shiny.
