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Brittle, often made with ghee and jaggery, is a common sweet treat across South Asia, and varieties are named after the ingredients used, from sesame seeds and puffed rice to nuts and desiccated coconut. My favorite brittle, varo, originates in Sindh, Pakistan’s southwest province, to where my paternal and maternal families trace their roots. Varo was a fixture of my childhood, a perfect comfort food, and both my late grandmothers touted its warming properties, as well as its nutritive ones: the nuts are full of protein! The jaggery is full of iron! - Pooja