|This article is part of the series|
Saraiki cuisine (Saraiki: سرائیکی کھانا) refers to the native cuisine of the Saraiki people in central Pakistan. The style of cooking is present in the Saraiki-speaking region of southern Punjab, as well as parts of southern Khyber Pakhtunkhwa, northern Sindh and northeastern Balochistan. Saraiki food comprises many unique local dishes, and also shares influences with neighbouring regional cuisines. The metropolitan city of Multan is a hub of Saraiki cooking.
Multani Saraiki cuisine include Phikka Khuwa, Maal Pooray, Chilra (Dosa), Satto, Kupri, Bhatt, Dodha, Lassi, Kakko, Dillay aali Siwiyan, Billay aali Siwiyan etc. Sohan halwa is a traditional speciality of southern Punjab, particularly Multan. It is a halwa dessert that is prepared by boiling a mixture of water, sugar, milk and cornflour until solidified. Saffron is used for flavoring while ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added as additives. The southern Punjab cities of Dera Ghazi Khan, Bahawalpur, Uch Sharif and Mailsi are also known for their sohan halwa products.
- "Sohan Halwa a gift of saints’ city". Dawn.com. 16 December 2013. Retrieved 3 May 2014.