- 2 cups of Corn Flour (Makai Ka Aata)
- Almonds (Baadaam) (as desired)
- Pistachios (Pistay) (as desired)
- Cardamom Seeds (Ilaichi Daanay) (as desired)
- 1 tsp. of Saffron (Zaafraan)
- 3 cups of Sugar
- 1 cup of Whole Milk
- 2 cups of Clarified Butter (Ghee)
- Flat Tray (greased)
- Heat 3 cups of water in a heavy based pot. Add in sugar and boil for 5-6 minutes. Add 1 cup of milk and boil for another 4-5 minutes and strain.
- Dissolve the cornflour in 1 cup of water. Add this to the previous mixture. Dissolve saffron in a little bit of water, and add to the cornflour mixture. Cook over low heat. When the cornflour mixture starts becoming thick, start adding in the oil a little by little. Continue adding the oil slowly to prevent it from sticking to the bottom of the pan. Continuously stir while it is cooking.
- When the mixture starts separating and begins lump formation, add the almonds, pistachois and cardamom seeds and mix.
- Have your pre-greased tray ready, and spread the sohan halwa mixture on it. Flatten mixture by pressing.
- Garnish with almonds and pistacchios. Let it cool then cut into square pieces and enjoy.