Sohan Halwa traditionally made as circular discs
|Alternative name(s)||Sohan Halwa, Sowhan, Sohan|
|Place of origin||Ancient Persia|
|Region or state||Punjab Delhi Multan|
|Main ingredient(s)||cornflour, sugar, milk, water|
Sohan Halwa ( Persian: سوهان Hindustani: सोहन हलवा / سوحن حلوى; [ˈsoːɦən ˈɦəlʋaː]) is a traditional sweet in Iran, India and Pakistan. Sohan halwa is an example of Mughlai cuisine, and is popular in Delhi, Karachi and southern region of Pakistani Punjab including Multan and Dera Ghazi Khan.
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 subcontinent, it is solid which is mainly due to its Persian roots.
Sowhan is a very famous persian sweet. It has its root in ancient Persia hence no precise origin could be confirmed.
S.Abdul Khaliq states that this halwa was introduced by their ancestors in the sub-continent in the early 1500s when Mughal emperor Humayun (r. 1530–1540, 1555–1556) came back to power in India after being exiled in Persia. He called for the makers of this halwa from Persia and the ancestors of modern day S.Abdul Khaliq were the official halwa makers for the Mughal rulers for 300 years. S.Abdul Khaliq also have the term, "Shahi Halwa Sohan Merchants" as part of their branding.
Hafiz ka Multani Halwa shop said that they founded in 1930 in Multan, Hafiz ka Multani Sohan Halwa was started by Hafiz Ahmed Din in his pursuit of perfection and a complete and total passion for producing only the finest and healthiest Halwa ever made in the sub-continent. Hafiz Halwa is the only Sweet which has received two American Quality Awards due to its Quality & standard maintenance. 
In Old Delhi, the Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II, (r. 1759 - 1806) in 1790, now makes Sohan Halwa, and remains a popular visitors attraction.[dead link]
Sohan has been commercially produced by traditional confectioners for decades. It is brittle and caramel in color. It is usually made into disks of 5–6 mm (0.20–0.24 in) 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.
Best quality Sowhan could be found in Iran, specially in the city of Qom.
- Rumi (2013)
- "Sohan Halwa a gift of saints’ city". Dawn.com. 16 December 2013. Retrieved 28 February 2014.
- http://www.hafizhalwa.com Hafiz Ka Multani Sohan Halwa
- Ghantewala in Delhi Lonely Planet
- The royal treat in Chandni Chowk The Hindu, November 7, 2002.
- Ramazani, Nesta (1997). Persian Cooking: A Table Of Exotic Delights. Ibex Publishers, Inc. p. 296. ISBN 978-0-936347-77-6
- Rumi, Raza (2013). Delhi By Heart: Impressions of a Pakistani Traveller. HarperCollins Publishers India.