Sohan is a Persian toffee with major ingredients such as wheat germ flour, animal oil or butter, sugar, and honey that can be considered a type of Halva. Sohan is produced in a variety of forms in Qom, Isfahan, Yazd, and Kerman.
Sohan of Isfahan, also known as Sohan Asali of Isfahan, is a Sohan produced with honey and animal butter (rather than animal oil) that differs from Sohan of Qom in taste and appearance; It is more durable than Qom Sohan since it has less fat.
Sohan Isfahan is thin, crispy, and abundantly pistachio and almond-slice-decorated; It is a very nutritious source since it contains honey, whole grain flour, and wheat germ flour; plus, it tastes and smells delicious because it contains high-quality animal butter, honey, cardamom, and saffron. Gaz Isfahan is a favorite for Nowruz celebrations, presents, and souvenirs in Isfahan.
White sugar, animal butter, vegetable oil, almond slices, pistachio slices, honey, wheat flour, cardamom, wheat germ flour, saffron, and drinking water are the ingredients of bite-sized Sohan Asali.
Bite-sized Sohan Asali Maintenance Methods & Guidance
Our recommendation is to prepare as much fresh sohan as you need because animal butter is the main ingredient of sohan asali. Avoid exposing the Sohan Asali to sunlight, extremely hot temperatures, and moisture when storing it.
For long-term storage of Sohan Asali, put each box in a nylon bag before opening the lid, pack it so that no outside air can get inside, and store it in the freezer. Sohan Asali would be maintained in this condition for up to a year.
Take some Sohan Asali (as much as needed) out of the fridge 15 min prior to consumption, bring it to room temperature, and then enjoy eating fresh Sohan Asali.
The Sohan Asali should be packed and placed in a nylon bag after being opened in order to prevent the air and humidity from getting inside because doing so will prevent the Sohan from losing its crispness.
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