Multani sohan halwa or habshi halwa is a traditional dessert recipe of Pakistan and India. In some areas of Pakistan it is also called Dodha halwa. It is a rich milky halwa variety that is made by combining milk, sprouted wheat, sugar, ghee and some nuts. Habshi is an urdu word means "dark in color" and this halwa is also called habshi due to its dark appearance. Cooking Multani sohan halwa or habshi halwa is a tedious task as it takes long to cook to the right consistency. But making this halwa is worth the effort because it brings together the best of milk solids, ghee and nuts.
In a wok add maida (all purpose flour) and angoori (wheat sprout). Add 1/2 liter of milk in the wok and combine everything till no lumps remain.
Then add remaining milk in the wok.
In 1 cup of water add yogurt and mix well. Keep it aside.
Put the wok on medium low flame and keep stirring till milk boils.
Turn off the flame, add yogurt water in the milk, give a mix, cover the pot and leave it for 15-20 minutes till the milk curdles. (milk must be curdled, if yogurt is not sour you can add 1/2 lemon juice in the milk as well).
Now turn the flame on, keep it on medium and cook the mixture till the boil starts.
Cover the pan when boiling starts and let the halwa cook on very low flame for 1 hour.
After 1 hour uncover the pan, gently stir the halwa, cover it again and cook for 1 hour more.
Keep the halwa cooking for 4 hours while stirring in after every hour so it may not stick to the bottom of pan.
After 4 hours of cooking you will notice the color of halwa is changing while still some water remains in it.
At this stage add sugar in halwa and keep stirring on medium low flame it till the water from completely dries out.
Add desi ghee in the halwa and keep stirring till halwa reaches to your desired thickness. Flame should be medium at this stage.
Add some chopped nuts, give a mix and turn off the flame.
Take out and garnish with chopped nuts and walnuts.
Original Multani sohan halwa is ready to enjoy.
