Walk into any Pakistani home during Eid, a wedding, or a quiet Friday afternoon, and you will almost certainly find a mithai tray waiting on the table. It might be a golden square of Sohn Halwa wrapped in silver foil, a dark glossy slab of Habshi Halwa, or a jewel-bright piece of Karachi Halwa catching the light. And somewhere in the mix, sitting in its amber syrup like royalty, a Gulab Jamun.
These are not just sweets. They are the edible memory of a culture, the taste that every Pakistani who has ever lived far from home will tell you they miss the most. They are also what we make fresh every single day at RIVAAJ Sweets and Bakers in Riyadh.
If you have ever wondered what separates these classics from each other, or which one to bring to your next gathering, this guide is for you.
What Does Halwa Actually Mean?
The word halwa comes from Arabic, meaning sweet. It travelled through Persia into the Mughal royal kitchens of the Indian subcontinent, where chefs combined it with local ingredients such as desi ghee, milk solids, semolina, and an almost meditative patience to create something entirely new.
Today, halwa covers a broad family of sweets across Pakistan, with each city having its own signature version. The three you will most often find at RIVAAJ are Sohn Halwa, Habshi Halwa, and Karachi Halwa. Each one is distinct in origin, texture, and taste, and all three are among what food lovers across the region rightfully call Pakistan's best sweet traditions.
Sohn Halwa: The Pride Of Multan
If you ask any Pakistani which city produces the finest traditional sweets, Multan will always be part of the conversation. And if Multan has a crown jewel, it is Sohn Halwa.
Sohn Halwa is made by slow-cooking semolina in a generous quantity of pure desi ghee until it turns a deep caramel gold, then bringing it together with sugar syrup, dried fruits, and sometimes edible silver leaf. The process takes hours. A skilled halwai will tend to it continuously, stirring so the mixture does not catch, and the result is a crumbly texture that melts on your tongue.
The secret to great Sohn Halwa is not just the recipe. It is the ghee. Cheap oil produces a greasy, heavy result. Pure desi ghee produces something that dissolves on your tongue and leaves only warmth behind.
At RIVAAJ, we make our Sohn Halwa the traditional way: no shortcuts, no substitutes. It is why our customers from Multan tell us it tastes exactly like home.
Habshi Halwa: Lahore's Dark, Fudgy Classic
Lahore has always been Pakistan's cultural heartbeat, and its signature sweet reflects that intensity. Habshi Halwa is made with cornstarch, full-fat milk, desi ghee, and sugar, cooked together over low heat until the mixture turns a deep chocolate brown.
The texture is dense and fudgy, almost chewy, with a richness that hits immediately and lingers long after. It is cut into thick slabs and finished with crushed pistachios or almonds on top.
This is one of the most labour-intensive sweets in the Pakistani repertoire. The mixture must be stirred continuously for a long time to develop its signature colour and consistency. This is the sweet that Lahori families have been making at weddings and Eid mornings for generations. We are proud to offer it fresh at RIVAAJ for the community in Riyadh who grew up with it.
Karachi Halwa: The Glossy, Modern Classic
Where Sohn Halwa is crumbly, and Habshi Halwa is dense, Karachi Halwa is something entirely different. It is translucent, jewel-like, and almost bouncy. Made from cornflour cooked with sugar syrup and desi ghee until it reaches a glossy, firm consistency, it is often coloured with saffron, rose, or pistachio tones.
This is the sweet that looks as good as it tastes, which is why it is often the first thing to disappear at a party. Its visual appeal makes it a favourite choice for gift boxes and celebrations.
Gulab Jamun: Pakistan's Best Sweet, Full Stop
No conversation about Pakistan's best sweet traditions is complete without Gulab Jamun. If there is one mithai that transcends region, occasion, age group, and generation, this is it.
Gulab Jamun is made from khoya, which is milk that has been slowly reduced until it becomes a dense, dry solid. This is kneaded into a soft dough, rolled into small balls, and fried slowly until each piece turns a rich mahogany brown. They are then placed in a warm sugar syrup perfumed with cardamom, rose water, and sometimes kewra water, which is what gives the syrup its hauntingly floral quality.
The name tells the story: gulab means rose, from the rose water in the syrup. Jamun refers to the Indian blackberry fruit, whose size and deep colour the sweet resembles when perfectly fried.
A perfectly made Gulab Jamun should be soft all the way through, never dense in the centre, and should absorb the syrup fully without falling apart. Achieving this requires the right ratio of khoya to flour, consistent medium heat during frying, and enough resting time in the syrup.
At RIVAAJ, our Gulab Jamun is made fresh daily. They are warm, syrup-soaked, and exactly as they should be. Anyone who has tried one understands why Gulab Jamun is so often called the definitive Pakistani sweet.
Which One Should You Choose?
The honest answer is: all of them. But if you need a starting point:
- For gifting: Karachi Halwa for its beautiful presentation, or Sohn Halwa for a premium traditional choice
- For Eid morning: Gulab Jamun, without question, warm and fresh with a cup of chai
- For weddings and large gatherings: a mixed tray with all four so your guests can choose
- For someone new to Pakistani sweets: Gulab Jamun is universally loved and the perfect introduction
Frequently Asked Questions
What is Pakistan best sweet?
Gulab Jamun is widely considered Pakistan best sweet. Made from khoya dough balls that are fried and soaked in a rose and cardamom syrup, it is loved across all regions and occasions. Other top contenders include Sohn Halwa from Multan, Habshi Halwa from Lahore, and Ras Malai.
What is the difference between Sohn Halwa and Habshi Halwa?
Sohn Halwa is made from semolina slow-cooked in desi ghee until golden and crumbly. It originates from Multan. Habshi Halwa is made from cornstarch and full-fat milk, cooked until dark brown and fudgy. It is a Lahori classic. Both use desi ghee, but the texture, colour, and taste are completely different.
What makes Gulab Jamun soft all the way through?
A perfectly soft Gulab Jamun requires the right ratio of khoya to flour, slow frying at a consistent medium-low temperature, and enough soaking time in warm sugar syrup. Frying at too high a heat cooks the outside quickly but leaves the centre dense and uncooked.
Where can I buy authentic Pakistani sweets in Riyadh?
RIVAAJ Sweets and Bakers in Riyadh makes all sweets fresh daily using traditional recipes and pure desi ghee. You can visit the shop at RBJA7981 Building 7981 Riyadh 12734, or order via Keeta and HungerStation.
Which Pakistani sweet is best for gifting?
Karachi Halwa is the most visually striking and makes a beautiful gift. Sohn Halwa in a premium box is considered a traditional and respected choice. For a universally loved option, a box of Gulab Jamun is always warmly received.
Find them all at RIVAAJ Sweets, Riyadh
All four sweets are made fresh daily at RIVAAJ Sweets and Bakers in Riyadh. We use pure desi ghee, authentic recipes, and no mass-produced shortcuts.
Order online through Keeta or HungerStation, or visit us at RBJA7981 Building 7981 Riyadh 12734. For large orders, event platters, or gift boxes, reach us on WhatsApp at +966 54 777 7683.
Every bite carries tradition. Every box carries joy.