Sohan halwa
Sohan halwa (Urdu سوہن حلوہ; ) is a traditional Mughlai dessert in South Asia, which is a variety of dense, sweet confection or halwa. Gheewala halwa is popular for sohan halwa since the Mughal era. There are hundreds of shops that produce sohan halwa in the cities of Multan (Punjab), Dera Ismail Khan (Khyber Pakhtunkhwa), and Old Delhi. It is made by boiling a mixture of water, sugar, milk, and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios, and cardamom seeds are added. Unlike  most other halwa dishes in the Indian subcontinent, it is solid, similar to its Middle Eastern counterparts. History. The origins of sohan halwa are believed to be in Persia. The word "sohan" is of Persian origin, and there is an almost identical brittle confection called "sohan-e-qom" in Iranian cuisine (Qom is a city in Iran) Persian sohan is considered an ancient sweet, originally developed to be served during social gatherings. In Old Delhi, a 225-year-old Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II, (r. 1759 - 1806) in 1790, made sohan halwa , and was a popular attraction, but in 2015 it closed due to a lack of profitability. Commercial production. Sohan halwa has been commercially produced by traditional confectioners for decades. It is brittle and caramelised, usually made into discs of 5-6mm thickness or as square bite-size pieces. It is usually packaged in intricately designed tin cylinders. In recent years other packages have also been common. Asal Multani Sohan Halwa(Original Mughal Recipe)