Soan Halwa

The gramme flour must first be roasted in ghee until it turns golden brown and becomes aromatic before being used to make soan halwa. After that, sugar syrup and cardamom powder are added to the mixture, and it is continuously swirled until it thickens and smooths out.

After the mixture has cooked, it is divided into small, bite-sized pieces and spread out in thin layers. Soan halwa has layers that are fragile and crumbly, with a consistency like cotton candy or fairy floss.

A common dessert given in India on holidays and special events like Diwali and Holi is soan halwa. It is frequently eaten as a sweet snack or presented as a gift. Soan halwa is a favourite among many people in India and around the world due to its distinctive flavour and texture.

FAQ

1. What is soan halwa, exactly?

Ans - Semolina, sugar, ghee, and cardamom are the main ingredients of the Indian dessert known as soan halwa. In North India, people love to eat this dish. 

2. What are the primary components of soan halwa?

Ans - Semolina, sugar, ghee, and cardamom are the main components of soan halwa.

3. How is soan halwa typically served?

Ans - Soan halwa is typically served cold or hot as a dessert. It is frequently topped with nuts like pistachios or almonds.

4. Can persons with diabetes eat soan halwa?

Ans - Due to the soan halwa's high sugar content, it is not recommended for diabetics.

5. What is the shelf life of soan halwa?

Ans - If kept in the refrigerator in an airtight container, soan halwa can keep for up to a week.