Sohan Halwa House

Multan's sweetness, since 1948

Hafiz Ghulam Raza set up a single copper degh by Chowk Bazaar in 1948 and made sohan halwa the way his teacher in Bahawalpur taught him — wheat sprouts, desi ghee, slow iron tawa, one hundred and forty flips a batch. Three generations on, the Chowk degh still runs on those same tawas while his grandson Ahmad runs the Cantt branch and the courier counter, where Ramzan and Eid boxes get weighed, wrapped, and sent to every corner of Pakistan by post.

Hafiz Ghulam Raza cooked at the Chowk till 1981; his son Hasan kept the tawas through the eighties when the bazaar rebuilt around them; Ahmad, the grandson, added the Cantt branch in 2019 and the nationwide courier desk — but the ghee is still bought by the tin, tasted by spoon, and argued over in person.