| Region | Key Ingredients | Preparation Method | Cultural Role |
| Punjabi (Pakpattan/Ludhiana/Fazilka) | Refined flour, paneer/khoya, ghee, sugar syrup | Knead dough with dairy, shape into oblongs, deep-fry to golden, dip in 2-3 thread syrup for crystalline coat. | Gifting, souvenirs, symbol of cross-border nostalgia; lasts 4-5 days. |
| Sindhi | All-purpose flour, ghee, curd/milk, baking soda, optional saffron/pepper | Similar to Punjabi: fry oblong rolls, coat in crystallizing syrup; variations with spices. | Prasad in temples, condolence offerings, festivals like Holi. |
| Kashmiri (North Kashmir) | Flour, ghee, sugar, dry fruits (almonds, cashews, raisins, coconut), poppy seeds | Knead dough, roast on griddle, tear into pieces, remix with hot ghee/sugar/nuts, shape into ovals, roll in poppy seeds. | Sufi nazr for Quran recitals, births, memorials; now commercialized for heritage revival. |
ਫਾਜ਼ਿਲਕਾ - 152123 (Punjab) Fazilka Rockss blog is a mix of all the positive thing that is happening and going to happen in my hometown Fazilka. It is an initiative of individuals and communities taking initiative on their own initiative with active support from political leaders. "एक शहर हमारे सपनो का , एक शहर हमारे अपनो का"
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