Among India’s many sweets made with ghee, or clarified butter, there are halwas, of which there are two general types: the pudding-like flour-based (see no. 9) and the crunchy or crumbly nut-based. In the latter category, sohan halwa, a nutt delhi sweet (made of sprouted wheat flour, nuts, ghee, milk, sugar), has been satisfying Delhi sweet tooths for centuries at Ghantewala, one of the city’s most famous—and oldest, established in 1790—sweetshops, also on Chandni Chowk. This is its signature offering, and it lives up to the hype, with a crunchiness almost like thick peanut brittle and sweet, nutty flavor—though it is a bit oily, thanks to the ghee. Pictured is the tiranga, or three-colored, with pistachios, cashews, and almonds on top.
