Tosha Sweet Types Across All Regions

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.