Fajar ka halva takes me home, and it is re-creatable in most places. Today, I’m recreating it in Scotland, using local produce, and don’t need many unusual ingredients, and takes an hour to make. Scottish carrots change the flavor, but gajar ka halva nonetheless tastes like Karachi—maybe because the spirit of the recipe never changes, nor the love with which it is cooked. To me, gajar ka halva evokes a deep sense of heritage. I find it is the ultimate Pakistani celebratory dessert, no matter where I am in the world. <br /> <br />To read the full article, go <a href="https://food52.com/blog/19932">here</a>.

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