Sindhi choorma: rotis fried in ghee, crushed hot, bound with jaggery and cardamom — made for mourning, for beginnings, for condolence. Ten minutes.

Karachi halwa (Bombay halwa): jewel-bright, chewy translucent corn flour sweet with pistachios — the Sindhi confectioner’s sweet that crossed the border in 1947.

Sindhi pheeni: ultra-fine dry-roasted vermicelli eaten with cold milk and sugar for Ramadan sehri — the pre-dawn sweet of Sindhi tradition.

Mitho dalia: semolina halwa made with jaggery rather than sugar — darker, warmer, less sweet, the molasses-flavoured Sindhi version of the subcontinent’s classic.

Lapsi: broken wheat cooked with jaggery and ghee — the Sindhi sweet made for mourning, for recovery, for auspicious beginnings. Food as care.

Sindhi seviyan: ultra-fine vermicelli dry-toasted in ghee and bound with jaggery — the Eid al-Fitr sweet of Sindhi households, not cooked in milk.

Khaja: Sindhi crispy layered fried pastry dipped in light sugar syrup — the flaky sweet of the Hyderabad bazaars, a confectioner’s tradition.

Gur papri: new-season jaggery cooked to hard crack, mixed with toasted sesame and cardamom, spread thin and shattered — the Sindhi winter festival brittle.

Lolo: Sindhi sweet fried bread with jaggery, sesame and cardamom — made for Eid, distributed to neighbours, a home sweet that crosses every threshold.