Multani sohan halwa is the dense, ghee-rich sweet made from sprouted wheat, sugar and nuts that has come to stand for Multan the way nihari stands for Lahore. The real thing is sold by weight, by shops that have been making it for decades, mostly around the old city's Hussain Agahi area, and it keeps well enough in an airtight tin to survive the journey home to any city in Pakistan. This guide covers the varieties, what a fair price looks like, how long it lasts, and how to pack it.
| At a glance | |
|---|---|
| Made from | Sprouted wheat extract, sugar, desi ghee, milk, nuts |
| Common varieties | Plain, badami (almond), akhroti (walnut), mixed dry fruit, zafrani (saffron) |
| Sold by | Weight, usually in round tins or boxes |
| Typical price | Roughly PKR 1,800–2,500 per kg for a good-quality tin (2026) |
| Shelf life | A few weeks at room temperature in an airtight tin; longer refrigerated |
| Where to buy | Established shops around Hussain Agahi in the old city, and their branches or stalls elsewhere in Multan |
What sohan halwa actually is
Despite the name, it is not the flaky puri-style halwa found elsewhere in Punjab. Multani sohan halwa is made by cooking a wheat extract, drawn from soaked and sprouted wheat grains, with sugar and generous amounts of desi ghee until it thickens into a dense, chewy, slightly translucent paste, studded with nuts and set into rounds. It is eaten in small pieces, cut or broken off, rather than by the spoonful, and it is closer in texture to a soft nut brittle than to a typical South Asian halwa.
The dish is strongly associated with Multan, though its roots are usually traced further back, with several stories crediting the recipe's development to a Rampur or Multan-area confectioner. Whatever the exact origin, it became a signature of Multan's kitchens under the patronage of the city's 19th-century governors and has stayed one since.
The varieties
Shops typically sell several grades and flavours side by side, and the difference is mostly in the nuts and the proportion of ghee:
- Plain (safaid) sohan halwa — the base version, lighter on nuts, and the cheapest.
- Badami — made with almonds worked through the mixture.
- Akhroti — made with walnuts, often with a stronger cardamom note.
- Mixed dry fruit — pistachios, almonds and walnuts together, usually the shop's mid-to-premium line.
- Zafrani — the top grade, layered with saffron alongside almonds and pistachios, and priced accordingly.
Ask to taste a small piece before buying a large quantity if the shop allows it; quality varies more between shops than the variety names suggest.
What a fair price looks like
Price depends heavily on how much ghee and how many nuts go into a given tin, so a like-for-like comparison matters more than any single figure. As a rough guide, a kilogram of good-quality Multani sohan halwa runs somewhere around PKR 1,800 to 2,500 (2026), with the zafrani and heavy dry-fruit varieties towards the top of that range and plain versions below it. Prices at established shops tend to be printed or displayed rather than negotiated, and a price that looks unusually low is a reasonable sign of less ghee and fewer nuts rather than a bargain.
Where to buy it
The old city's Hussain Agahi area, in the walled part of Multan, is where several of the city's oldest and best-known halwa makers are based, including Hafiz Sohan Halwa, whose shop traces back to 1945 and which has grown into one of Pakistan's best-known sohan halwa brands, sold domestically and exported abroad. Other long-established names in the same trade include Ahmed Sweets, in business for more than three decades, and a handful of other shops clustered in the same part of the old city.
Many of these established shops now also have branches or stalls in other parts of Multan and at the airport, and some ship nationally, which is worth knowing if you are not able to get to Hussain Agahi itself. If you are buying from a shop you don't recognise, look for one that is clearly a long-running, sit-down halwa maker rather than a stall selling loose sweets of uncertain origin, and buy a small amount to try before committing to a large gift order.
Shelf life and how to keep it
Sohan halwa is a relatively stable sweet because of its high sugar and ghee content, but it is not indefinite:
- At room temperature, in an airtight tin, it generally keeps well for two to three weeks without a noticeable change in taste or texture.
- Refrigerated, in an airtight container, it can last longer, up to around four to six weeks, though the texture firms up in the cold and softens again at room temperature.
- Avoid direct sun and heat in transit, since Multan and much of Punjab run hot for a large part of the year, and ghee-based sweets soften and can separate if left in a hot car or a bag in direct sun.
Packing it to travel
Most shops sell sohan halwa in flat, round metal or plastic tins, which are already reasonably good for travel. A few extra steps make it more likely to arrive intact:
- Buy it sealed, or ask the shop to seal the tin, rather than carrying it loose in a bag.
- Keep tins flat in your luggage rather than standing on edge, and pack something rigid, like a rolled towel, around them if checking a bag.
- Avoid the hold of a hot car or the boot in direct sun for any length of time; the cabin, kept cool, is safer for a ghee-based sweet.
- If flying, carry it in hand luggage where possible, since checked baggage holds can get warm on the ground before departure.
Frequently asked questions
What is the difference between sohan halwa and regular halwa?
Regular South Asian halwa is often flaky or spoonable and made from semolina, carrots or lentils. Multani sohan halwa is a dense, chewy sweet made from a wheat extract cooked slowly with sugar and desi ghee, eaten in broken pieces rather than scooped.
How much does a kilogram of Multani sohan halwa cost?
Roughly PKR 1,800 to 2,500 for a kilogram of good-quality halwa in 2026, depending on the grade and the nuts used, with plain varieties cheaper and saffron or heavy dry-fruit versions more expensive. Prices change, so treat this as a guide rather than a quote.
How long does Multani sohan halwa last?
About two to three weeks at room temperature in an airtight tin, longer if refrigerated. Keep it away from heat and direct sun, especially if you are travelling with it.
Where in Multan should I buy sohan halwa?
The Hussain Agahi area in the old city has several of the longest-established halwa makers, including Hafiz Sohan Halwa, which dates back to 1945. Many established shops also have branches elsewhere in the city.
Can I carry sohan halwa on a flight?
Yes, it travels well as a solid sweet in a sealed tin. Pack it flat in your hand luggage if you can, and avoid leaving it in a hot car or checked bag for long periods before your flight.
