Sohan halwa is a classic confection that features a dense, richly flavoured halwa, which blends caramelised sugar, aromatic cardamom, saffron, ghee, and crunchy nuts into a jewel-like sweet. Its origin traces back through centuries of Mughlai influence and Persian culinary traditions, and in places like Multan (now in Pakistan), it is an iconic specialty known for its deeply caramelized flavor and satisfyingly firm yet chewy texture. The confection found its way to India and is easily available in parts of Old Delhi. Among many other shops in the city, Chaina Ram Sindhi Halwai is one of the most well-known for its sohan halwa.
Unlike lighter desserts that are served cool, sohan halwa is traditionally associated with the winter season. In many old confectionery traditions, halwa makers prepared it primarily during the cold months (November through February), when the ambient temperature helped preserve its texture and richness, and the body benefits from its dense, energy-giving properties (high ghee, sugar, nuts) that provide warmth and strength in colder months. Although it’s enjoyed throughout the year today, its warming profile and higher ghee content historically made it more suited to winter consumption.
While it’s certainly indulgent, enjoying sohan halwa in moderation can be a delightful way to energise yourself, particularly when the weather chills and the body craves richer, comforting foods. Its combination of sugar for quick energy, ghee for sustained warmth, and nuts for healthy fats results in a treat that’s as nourishing as it is delicious.
