Ingredients
Instructions
Prepare The Sprouted Wheat. Place the whole wheat in a bowl or container and cover it with enough water to fully submerge the wheat.Let it soak for 24 to 36 hours to soften the wheat kernels.
After soaking, drain the water from the wheat.Transfer the wheat to a large, dry bowl.Cover the bowl with a wet towel to create a moist environment for sprouting.Allow the wheat to sprout for 2-3 days, ensuring the towel stays damp by adding water if it dries out.
Once the wheat has sprouted, spread it out on a tray to dry.The drying time may vary depending on the weather conditions, typically 1 or 2 days.
Prepare The Halwa
In a heavy-bottomed pan, combine the sprouted wheat flour, plain flour, and gradually add 3 cups of milk while whisking to avoid lumps.Adjust the milk quantity as needed to achieve a smooth consistency.
Pour 1.5 liters of whole milk into the pan and bring it to a boil, stirring occasionally to prevent sticking.
In a glass, dissolve citric acid and alum in water completely.
Once the milk mixture boils, turn off the heat and slowly add the citric acid and alum mixture while gently stirring. (you may not need all of the mixture , once milk curdle , stop adding more alum mixture)
Turn on the heat again and cook the mixture until the milk curdles and water spreads.
Turn the flame to medium-high and add brown food color, sugar, glucose syrup, and ghee.Cook until all water evaporates, stirring occasionally.
Stir continuously and cook until the halwa leaves the sides of the pan and you see strings of sugar and glucose.
Remove the halwa from heat and let it cool for 20 minutes.
Mix in the dry fruits and additional ghee. Transfer the mixture into a mold, layering with dry fruits.
Let the Sohan Halwa cool down completely in the mold for 6-7 hours.Once set, slice and serve as desired.
