Semolina

Suji halwa is arguably the most universally cooked Pakistani sweet — it appears at deaths, births, exam successes, and Friday prayers with equal frequency. The technique requires patience: raw suji must be roasted in ghee until golden before liquid is added, or the halwa will taste raw and pasty. Suji ka halwa cooked in a specific ratio with ghee, sugar, and cardamom is the halwa served at mosque gatherings. Coarser suji is also used in certain tandoori breads from Khyber Pakhtunkhwa.