Jauzi Halwa Sohan By Ranveer Brar

Jauzi Halwa Sohan

In Awadhi cuisine, winters are synonymous to halwas. Chef Ranveer Brar shares a traditional Awadhi halwa recipe made using wheatgerm milk, mawa, sugar and ghee. This recipe is a treat for halwa lovers.
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Cooking Time

45 Min

Meal Type


Preparation Time

15 Min



Rate This Recipe9


  • 1 cup sprouts wheat
  • water
  • 1 litre milk
  • 200 ml wheatgerm milk
  • 150 gm khoya
  • 150 gm sugar
  • 100 gm ghee
  • 20 gm pistachios
  • 1 pinch nutmeg powder
  • 1 pinch mace powder


  1. 1

    Make paste of sprouts wheat with 1 cup Water.
  2. 2

    Seive the blended wheat germ through a muslin cloth and keep it aside.
  3. 3

    Boil milk with the wheat germ water till it thickens.
  4. 4

    Add khoya, sugar and saute the mixture.
  5. 5

    Add ghee and keep roasing, keep adding the ghee at regular intervals.
  6. 6

    Add finaly chopped pistachio and mix well.
  7. 7

    Mix it constantly till halwa thickens and leave sides of the pan.
  8. 8

    Add pinch of nutmeg powder, mace powder and mix well.
  9. 9

    Put the halwa in a bowl and garnish with finaly chopped pistachios.

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