Popular Pakistani Desserts and Sweets-Easy Recipes in 2022

Popular Pakistani Desserts and sweets have traditional easy recipes. The recipes are experienced at domestic and commercial levels in order to enjoy the delicious taste of these sweet dishes. Pakistanis, particularly with Karachi ties are passionate about cuisine.

Popular Pakistani Desserts and Sweets

There’s a reason why restaurants are springing up all over the city. We should also mention that they have a serious sugar tooth. There isn’t a single dessert that these individuals don’t like. They also like traditional sweets, which are heavy in calories as well as vitamins.

 

It doesn’t matter what the occasion is, these treats will always be present. Here is a list of the most popular desserts in Pakistan.

  • Kheer
  • Burfi
  • Gulab jaman
  • Jalebi
  • Sohan Halwa
  • Moti Choor laddu

1-Kheer-A Popular Pakistani Dessert and Sweet:

Kheer is a famous dessert in India, where it is offered at both Hindu and Muslim festivals and special occasions. Kheer is known by a variety of regional names, including payasam, which comes from the Malayalam term peeyusham, which means “ambrosia” or “nectar”. As the meal grew in popularity and got entrenched in other subcontinental cultures, the name Kheer became nearly synonymous with rice pudding.

kheer recipe

Kheer is said to be a subcontinental word for a sweetened milky pudding. Long before it came into Muslim kitchens, Persians were already familiar with this delicacy. Sheer Birinj is the Persian equivalent, which is eaten cold with jam or honey. Afghani invented a meal called Shohla-e-Zard, which is incomplete kewra, saffron, rose water, and a variety of dried fruits. Kheer, also known as payasam, is a chilled South Asian delicacy similar to rice pudding prepared with slow-cooked, sugar and milk, and sugar. Cardamom, Saffron, cardamom, nuts, raisins, particularly pistachios, and almonds cashews are commonly used to flavor it. Instead of rice, the dish can be cooked using broken wheat, vermicelli, or tapioca.

  • Recipe of Kheer

Ingredients :

  • 1 cup cooked rice that has been left over
  • 5 cup milk
  • 2 tsp sugar
  • 1 tsp cardamom powder
  • Method of cooking Kheer :

  • In a bowl, combine one cup of rice with two tablespoons of water and mash it slightly.
  • Take a pan with a thick bottom. Put it on low heat and stir in 2.5 cups milk, 2 teaspoons sugar, mashed rice, and a sprinkle of cardamom powder.
  • Cover it and give it a good stir every now and again.
  • Cook for 15 minutes, or until it begins to thicken.
  • Turn off the heat when it begins to thicken and set it aside for 5 minutes.
  • You may have it after five minutes. It’s a delectable dish to eat.
  • Calories of Kheer:

Almost 235 calories are present in kheer. In which 122 calories are given by carbohydrates, 24 calories are given by proteins and leftover calories are 73 calories that are given by fat.

  • Benefits of Kheer:

  1. Milk:

1 glass of milk gives 70% calcium. Milk is highly required for healthy and strong bones. Because milk protects your teeth and keeps the bone healthy and strong. Milk instagram dp downloader helps to maintain the glucose level of the blood. Protein is another nutrition and in one cup of kheer, there is -8.6g protein available.

  1. Almond:

B complex vitamins are present in almonds. Almond plays a vital role in the development of the brain. It balanced the cholesterol level. It is good for diabetics.

  1. Rice and sugar:

Rice and sugar provide complex and simple carbohydrates respectively. Rice and sugar have low fiber but it not suitable for diabetic patients and for weight loss.

2-Burfi:

A rich milk-based confection from the Indian subcontinent is known as barfi, barfi, or barfee.  The term barf, which signifies snow in Hindustani (originally Persian), inspired the name. Kaju barfi (made with cashews), Besan barfi (made with gram flour), Pista barfi (made with powdered pistachios), and sing barfi are all common forms of barfi (made with peanuts). Barfi’s key components are milk powder and sugar. In a vessel, the ingredients are heated until the mixture hardens. The mixture is then poured into a shallow pan and let to cool. Finally, it is served in diamonds, squares, diamonds, or circular forms.

Barfii

Recipe of Burfi

Ingredients:

  • ¼ cup ghee
  • ½ cup sugar
  • 2 tbsp. pistachios
  • ¼ tsp cardamom powder
  • 2 tbsp almonds
  • ¾ cup milk
  • 2 tbsp almonds
  • 2½ cup milk powder

Method of Cooking Burfi:

  • To begin, combine ¼ cup ghee and ¾ cup milk in a big Kadai.
  • Using low heat, put in 2½ cup milk powder.
  • ½ cup sugar is also added. If necessary, add extra sugar.
  • Mix well making sure everything is combined well.
  • Stir continuously keeping the flame on low and no lumps formed.
  • Stir in the sugar until it melts.
  • Continue to whisk on low heat until the milk thickens.
  • Furthermore, after 10 minutes of stirring, the milk produces dough.
  • The dough is now separating from the pan.
  • Do not overcook the burfi, since it will become chewy.
  • ¼ teaspoon cardamom powder, properly combined
  • Place the prepared dough on a greased baking sheet lined with parchment paper.
  • Firmly set, making a solid block.
  • Now sprinkle a few chopped almonds and pistachios on top and softly press.
  • Allow 2 hours for it to set, or until it is entirely set.
  • Unmold and slice into pieces immediately.
  • Finally, serve or store the milk powder burfi in an airtight container.

Calories of Burfi:

About 125 calories are present in one piece of burfi.

Benefits of Burfi:

1 glass of milk gives 70% calcium. Milk is highly required for healthy and strong bones. Because milk protects your teeth and keeps the bone healthy and strong. Milk helps to maintain the glucose level of the blood. Protein is another nutrition and in one cup of kheer, there is -8.6g protein available.

B complex vitamins are present in almonds. Almond plays a vital role in the development of the brain. It balanced the cholesterol level. It is good for diabetics.

There is iron in Coconut which produce hemoglobin and it is helpful for anemic people.

3-Gulab Jaman

The utmost common sweet dish in Pakistan is Gulab Jaman. It is a very popular dish in South Asia. Solids milk is used to prepare Gulab Jaman, khoya that is made from milk usually used to prepare softballs. Deep-fried these balls before dipped in sweet and sticky syrup.

Gulab Jaman

A lot of attention is needed to prepare this sweet because the prime temperature is needed to fry it to maintain the softness. If the temperature is not optimum then they become too hard because for perfect taste a good quantity of softness is required. This sweet is simply tantalizing. The soft texture dissolves in the mouth and the sweetness is due to syrup. Some people prefer to use it warm while some prefer to use it cold, but the taste remains the same either use it warm or cold.

Recipe of Gulab Jaman

Ingredients

For Jaman:

3/4 cup unsweetened powder of milk

1/2 cup of plain flour/maida

2 tbsp butter

1/2 teaspoon of baking powder

Oil for frying

Milk

For syrup:

2 bowls of sugar

2 bowls of water

2 cardamom

1 teaspoon of lemon juice

1/4 teaspoon of saffron

1 teaspoon of rose water

Method of Cooking:

  • Firstly, take a bowl size of the bowl is large so that all the mixture mix well. Add a half teaspoon of baking powder, 3/4 cup unsweetened milk powder, and half cup Maida.
  • Mix it until all the mixture mix well.
  • Now put 2 tablespoons of oil and mix them well for creating moist flour.
  • To combine add milk according to requirement.
  • To make a soft dough combine it well.
  • Avoid kneading the dough.
  • Covered it for 15 minutes.
  • In the meantime, formulate the syrup for this take a bowl and put 2 bowls of sugar,1/4 tsp saffron, 2 bowls of water, and 2 cardamoms.
  • Now take a burner and put the bowl on the burner and boil it for 6 to 7 minutes until the syrup becomes sticky.
  • Once now the flame is turned off put 1 tsp juice of a lemon and rose water. The purpose to add lemon juice is to avoid crystallizing in sugar syrup.
  • Cover the syrup well and put it carefully aside.
  • Now start preparing the medium size ball jammuns.
  • While making the ball be careful and no cracks in Gulab Jaman. Because during fry if the crack is present in a ball then there is a chance for Gulab Jaman to break

Calories of Gulab Jaman:

Almost 175 calories are present in Gulab Jaman. In which 140 calories are given by carbohydrates, 10 calories are given by proteins and leftover calories are 125 calories that are given by fat.

Benefits of Gulab Jaman:

A Gulab Jaman does not have any special benefits because it is unhealthy for human beings. A published paper in December 2014 declared that it produces diabetes and increases fat in the body.

4-Jalebi:

Jalebi is a famous sweet in Asia (south and west Asia), Africa, and Mauritius. Jalebi is also known by names such as jilapi, jalebi, zulbia, jilipi, jerry, mushabak, zalabia. Moreover, it is the national sweet of India.

Origin:

It is surprising, but jalebi was not originated in India. It is the version of the West Asian sweet dish “Zolabiya” or “Zalabiya”. In Iran “Zolabiya” was enjoyed at festivals or during Iftar parties of the Holy month (Ramzaan). In the 13th Century, the well-known Muslim writer Muhammad Bin Hassan Al-Baghdadi gathered all dishes of that time and noted them in his book “Kitab al-Tabeekh”.

 

jalebi

Zalabiya was mentioned for the first time in this book. Zalabiya was introduced to the Indian kitchen by Persian and Turkish traders. Later on, it became an integral part of an Indian kitchen. Then “Jalebi” was known as the local pronunciation of Zalabiya. In the 15th century, Jalebi became the central sweet dish in festivals, weddings, etc. Priyamkarnrpakatha is a popular text by Jain author Jinasur. This text was composed in the 3rd period of the Collapse of the Byzantine Empire (around 1450 C. E.) Priyamkarnrpakatha mentions, How Jalebi was enjoyed in ceremonies of rich people. In the 16th century, Jalebi was also found in one of the first subcontinental books recipes, “Bohjana Kutuhala” written by Raghunath. The recipe mentioned in this book is still in use to prepare Jalebi. Before 1600 CE, a Sanskrit work known as “Gunyagunabodhini”, mentioned the recipe and ingredients of the dish, which are similar to the ones practiced to prepare Jalebi today.

Jalebi Recipe:

Ingredients

  • 3 cups of all-purpose flour
  • 2 cup suspended curd
  • 1/2 cup oil
  • 5 strand saffron
  • 3 cup sugar
  • 1/2 cup corn flour
  • 1/2 teaspoon powdered green cardamom
  • 1 1/2 pinch baking soda
  • 2 cups sunflower oil
  • 3 cup water
  • 4 drops of rose water
  • 1/2 teaspoon food color

Method of Cooking Jalebi:

Take a bowl and mix all flour, baking soda, and corn flour. Now mix oil and food color. Add water and hung curd to make it thick. Mix it well. Now save it for 9-10 hours.

Sugar syrup:

Take hot water add sugar, and mix it well add rose water, saffron, and powder of cardamom. Continue the stir to prepare well sugar syrup. Now heat the oil and take the squeezy bottle to make jalebis. Rotate the bottle from outside to inside to make a circle. Fry it until they become golden and crispy. Now put the jalebi in warm syrup for short time. Now take out jalebis and put it in the dish.

Calories of Jalebi:

According to the world’s first Indian nutrition tracker, “HealthifyMe” one piece of Jalebi (weight 25gram) contains approximately 88.8 calories.

Benefits of jalebi:

  1. Eating Jalebi by dipping it in hot milk is good for respiratory problems, i.e., bronchial asthma, cough, and cold.
  2. Consuming Jalebi with milk is used as a remedy for extreme headaches and migraine.
  3. Eating sweet Jalebi is a remedy for relieving tension. . Anxiety -stress goes away because Jalebi lowers the stress hormones.
  4. Jalebi also helps thin people in weight gaining. It is not good for obese people.
  5. Jalebi increases sexual stamina for extended age and increases fertility.
  6. Jalebi decreases the chances of fingers and toes. It also prevents roughness and itching of the skin.
  7. Jalebi improves their concentration on work by concentrating on their thoughts. It is also beneficial for students.

5-Sohan Halwa

Sohan Halwa is a dense, delicious dessert or Halwa that is a typical Mughlai dish from South Asia. Since the Mughal era, Ghee Wala Halwa has been known for its Sohan Halwa. In the Dera Ismail Khan, Old Delhi, and the cities of Multan (Punjab), there are thousands of shops that make Sohan Halwa.

 Multani Sohan Halwa

Origin of Sohan Halwa:

Sohan Halwa is thought to have originated in Persia. Sohan is a Persian term, and in Iranian culture, there is a fragile dessert called Sohan-e-Qom, Qom is a city in Iran that is nearly comparable. Persian Sohan is an ancient dessert that was originally formed to be offered during social occasions. A 225-year-old Ghantewala dessert store in Old Delhi prepared Sohan Halwa and was extremely prominent during the rule of Emperor Shah Jahan. In 1790 was a renowned attraction, however, it shuttered in 2015 due to a lack of profit.

sohan halwa

Although the dessert ‘Qadeemi Sohan Halwa’ was founded in the 1930s, it has been a part of the region for over 400 years. Abdullah Jan, known as the “Father of Sohan Halwa” in DI Khan, built a business selling dairy and making Sohan Halwa in Topanwala in 1936, according to Arif Hussain, Jan’s grandson. The accompanying background of the classic dessert is described on a poster in the Qadeemi Sohan Halwa store: When Mughal Dynasty Humayun returned to India after being banished to Persia in the 1500s, he introduced Sohan Halwa. He summoned the makers of this Persian dessert. The manufacturers of Sohan Halwa were forbidden from sharing their dessert with the public, and it was reserved for the enjoyment of the rulers in Delhi.

Recipe of Sohan Halwa:

Cooking this renowned dish is time-consuming and requires a great deal of patience. It starts with wheat, wheat sprout flour, and flour, which comes from brown-colored dry wheat production.

The Flour and milk coagulate to make a Brown Paste

After thoroughly mixing the rest of the ingredients, a considerable portion of milk is poured, and the thin liquid is stirred over a high flame for 2 or more hours. When the milk thickened and turned to a brown sludge, gently add the sugar and ghee while swirling the container. Pistachios, cardamom, and almonds are customarily put both within and on top of the chewy, crunchy, caramel ultimate result. The use of natural ingredients, which enable the dessert’s sweetness to show through, is the secret to making a fantastic Halwa. Authentic Multani Sohan Halwa is prepared in the shape of a circular disc. Multan’s Hafiz Halwa store is famous for its Sohan Halwa, which is marketed all throughout the region.

Calories in Sohan Halwa:

Sohan Halwa (1 g) comprises 320 mg of sugar, 0 mg of fiber, 330 mg of carbohydrate, 640 mg of cholesterol, and 20 mg of protein. There are 7.1kcal in Sohan Halwa.

Benefits of Sohan Halwa:

Sohan Halwa is more than just a tasty winter delicacy to satisfy sugar craving desires. However, because it comprises several types of dry fruits, it has significant nutritive benefits. Its walnut, pistachio, and cashew offer are rich in calories and provide several health advantages to those who consume them.

Many people’s favorite dry fruit in the winter is pistachios. Its origin may be traced back over 7000 years. It is high in vitamin B6,  and potassium as well as controlling blood glucose levels. It is abundant in antioxidants and protects the eyes against maturity level deterioration.

                                      Sohan Halwa, a collective legacy of Subcontinent

Moti Choor Ludo:

An utmost preferred dessert of India is Moti Choor Ludo which is highly required on their special occasions, like Ganesh Chaturthi, Diwali, Janmashtami, Holi, and others.

Moti Choor Ludo

Recipe:

Ingredients:

  • 2 1/2 cup (besan)
  • 3 cup oil
  • 2 pinch baking soda
  • 1 1/2 teaspoon green cardamom
  • 1/2 teaspoon food color

Procedure:

Bondi making:

Take a bowl and put basin, orange color, and blend the mixture well. Now take a frying pan add oil heat it. Take a perforated ladle put it on top of the oil and add batter. Slowly fall Bondi in the ghee and cook it. Take the Bondi and put it on the tissue.

Sugar Syrup:

Take sugar and water in a pan and heat it. Add cardamom powder to the pan. Add bodies to the syrup and mix it until perfectly mixed. Now cover it.

Now take ghee grease the hand and start to make Ludo’s. Take a tray and put Ludo’s on the tray and garnish it.

Calories:

204 calories are present in Moti Choor Ludo. Carbohydrates contain 98 calories, proteins contain 15 calories, and the remaining 91 calories for fat.

Benefits:

It contains:

Fiber and protein that is useful for weight loss. It reduces hypertension and controls the level of cholesterol.

Magnesium that controls blood pressure,

Iron enhance metabolism and controls anemia.

It improves heart health.

 

 

 

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