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Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. [11] [12] It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. [13]
Karachi cuisine (Urdu: کراچی پکوان) refers to the cuisine found mainly in the city of Karachi, Sindh, Pakistan. It is a multicultural cuisine as a result of the city consisting of various ethnic groups from different parts of Pakistan. [1] Karachi is considered the melting pot of Pakistan. [2]
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Pakistani desserts also include a long list of halva, such as Multani Halwa, hubshee, Gajar ka halwa, sohan halvah, Ugham Halwo, Sindhi Halwo, Seero. Kheer made of roasted seviyaan instead of rice is popular during Eid ul-Fitr. Gajraila is a sweet made from grated carrots, boiled in milk, sugar, cream and green cardamom, topped with nuts and ...
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Piye Wresha/Pai Halwa, is a sweet dessert made by simmering milk, sugar, ghee, and sometimes nuts, often enjoyed during festivals. Naray ghwakha (mutton, mutton dish) Seekh kabab (beef/mutton/chicken) Shinwari tikka (roasted lamb) Shorwa (soup)
Balochi cuisine is the food and cuisine of the Baloch people from the Balochistan region, comprising the Pakistani Balochistan province, the Sistan and Baluchestan province in Iran and Nimruz province in Afghanistan. Balochi food has a regional variance in contrast to the many cuisines of Pakistan and Iran. [a] [2] [3]
Sohan halwa (top shelf) and other traditional sweets. In Old Delhi, in 1790, a Ghantewala sweet shop established during the reign of Mughal Emperor Shah Alam II made sohan halwa. It was a popular attraction, [2] [3] but in 2015 it closed due to a lack of profitability. [4] This sweet was originally called sohan in Khariboli (Hindi).