- Khushk doodh (Dry milk): 3 tbs
- Maida (All purpose flour): 2½ tbs
- Desi ghee: 2 tbs
- Cheeni (Sugae): ½ cup + 2 tbs
- Badam (Almond): as required
- Elaichi (Cardamom) powder: 1 pinch
Step 1: First grease Cookie cutters/Bowl or cupcake mold with oil.
Step 2: Place Badam (Almonds) in Cookie cutters/Bowl or cupcake mold (whichever you are using).
Step 3: Add Khushk doodh (Dry milk), Maida (All-purpose flour), Elaichi (Cardamom) powder in a bowl, mix, and set aside.
Step 4: Add Desi ghee, Cheeni (Sugar) to a pan. Melt Sugar at low flame till sugar melts completely and ghee separates.
Step 5: Take the pan out of the stove and mix it for 10 seconds to reduce a little bit of temperature.
Step 6: Add Dry milk mixture in caramelized sugar and mix well.
Step 7: Add Sohan Halwa mixture in Cookie cutters/Bowl or cupcake mold. Leave for 10 minutes to set.
If you are having difficulty in pouring the mixture, heat it for a few seconds.
If you want the dark colour of Sohan Halwa then you can heat it for for another 30-40 seconds.