The Kirthar forest range in Chhini, Dadu is replete with Ghizlai trees that offer the sap ingredients to make halwa. Generations of families have now turned to collecting the sap to boil it in desi ghee. The sap is stirred with sugar and hardened in a way that cuts firm slices. So popular is the ugam halwa, that it is not only bought from around the country but is now exported to the Middle East, UAE and Saudi Arabia. Expats who arrive here are able to take the halwa back as a souvenir from Sindh.