Kadak / Hathori Sohan Halwa


  • 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.

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