Gwadari Halwas - Coastal Delights

Cooked in a round, aged metal pot, placed in a wood fueled fire. The cook first adds water and boils off the remains of the previous cooking. He then adds a larger quantity of white sugar and begins stirring with a metal tool. This muddy watery toffee then takes in the flour. Dark bits of previously cooked halwa float on the toffee. The heat cleans the sticky sides of the pot revealing its silver insides with specks of green.

The flour is then stirred in a metal bucket with some water and added to the cooking circular pot.

Oil is added.

Sugar is added.

Adding yeast.

Usually the Gwadari halwa is of a green tinge and a food color is used to achieve this.

With each stir the halwa gets thicker and swishes around in the cauldron. The wood and metal stirring device rings on the insides of the pot making a beat.

Once it reaches a gooey texture it is taken off the heat and left to cool.

The cool, sticky halwa is finally placed in a fresh white plastic tub, and then slowly packed into smaller containers.

It is then sprinkled with a generous amount of dry fruits.

It sells like hot cakes in the Gwadar bazaars.