Turkish · Dessert
Sohan Halwa-Style Turkish Pistachio Sohan
A dense, amber caramel-nut confection from Turkish and Persian confectionery traditions, built from slow-cooked honey, butter and semolina bound with toasted pistachio and almond, scented with saffron and cardamom, then pressed into a slab and cut into glossy, chewy squares.
$18
15 minsPrep
12 minsCook
147 minsTotal
MediumLevel
Nutrition per serving
265Calories
5gProtein
16.3gFat
27.7gCarbs
18.3gSugar
2.6gFiber
59mgSodium
19mgChol
5.6gSat Fat
215mgPotassium
35mgCalcium
1mgIron
0mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Melt the butter in a heavy pan over low heat, then stir in the semolina and toast gently for 3-4 minutes until pale gold and fragrant.
2
Add the honey and sugar to the pan and cook over medium-low heat, stirring constantly, until the mixture turns a deep amber and thickens to a caramel that coats the spoon, about 6-8 minutes.
3
Stir in the chopped pistachio, slivered almond, saffron-infused water and ground cardamom, mixing fast and thoroughly until the nuts are evenly distributed through the caramel.
4
Pour the hot mixture onto a lightly buttered sheet of parchment set inside a 10x10cm frame or ring, and press it down firmly and evenly with the back of an oiled spoon to about 1cm thickness.
5
Scatter the finely crushed pistachio topping over the surface while still warm and press gently so it adheres.
6
Leave the slab to cool and firm up at room temperature for at least 2 hours, then lift out and cut into 4 neat squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g melted butter
- 0.8 oz22g honey
- 0.6 oz16g sugar white
- 0.5 oz14g fine semolina
- 0.7 oz20g roughly chopped pistachio
- 0.4 oz10g slivered, toasted almond
- 0 oz1g steeped in a spoon of warm water saffron
- 0 oz1g ground cardamom
- 0.3 oz8g finely crushed, for topping pistachio
