Traditional desserts in Pakistan

Traditional desserts in Pakistan cuisine. 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 and vitamins. It doesn’t matter what the occasion is; these treats will always be present. Here is a list of the most popular traditional desserts in Pakistan.

  • Kheer
  • Burfi
  • Gulab Jaman

Kheerspice up the curry

Kheer is a famous dessert in India, offered at Hindu and Muslim festivals Like Eid al-Fitr and Eid ul-Adha, etc. Kheer is known by various regional names, including payasam, which comes from the Malayalam term peeyusham, which means “ambrosia” or “nectar.”

As the meal grew in popularity and entrenched in other subcontinental cultures, the name Kheer became nearly synonymous with rice pudding. Kheer is said to be a subcontinental word for sweetened milky pudding. Long before it came to Muslim kitchens, Persians were already familiar with this delicacy.

Sheer Birinj is the Persian equivalent, eaten cold with jam or honey. Afghani invented a meal called Shohla-e-Zard, an incomplete kewra, Saffron, rose water, and various dried fruits. Kheer, also known as payasam, is a chilled South Asian delicacy similar to rice pudding prepared with slow-cooked sugar, milk, and sugar.

Cardamom, Saffron, nuts, and raisins, particularly pistachios, almonds cashews, are commonly used to flavor it. Instead of rice, the dish can be cooked using broken wheat, vermicelli, or tapioca.

Kheer
Kheer
Ingredients:
  • 1 cup cooked rice that has been left over
  • 2.5 cup milk
  • 2 tsp sugar
  • 1 tsp cardamom powder
Instructions:
  • 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 thickens and set aside for 5 minutes.
  • You may have it after five minutes. It’s a delectable dish to eat.

BurfiTraditional desserts

A rich milk-based confection from the Indian subcontinent known as barfi, burfi, 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, or circular forms.

Burfi
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
Instructions:
  • 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.
  • Unmould and slice into pieces immediately.
  • Finally, serve or store the milk powder burfi in an airtight container.

Gulab JamanTraditional desserts

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. A lot of attention is needed to prepare this sweet because the prime temperature is needed to fry it to maintain its softness.

If the temperature is not optimum, then they become too hard because, for the perfect taste, a good quantity of softness is required. This sweet is simply compelling. The soft texture dissolves in the mouth, and the sweetness is due to syrup. Some people prefer to use it warm while others prefer to use it cold, but the taste remains the same: use it warm or cold.

Gulab-jaman
Gulab-Jaman
Ingredients:
  • 3/4 cup unsweetened powdered 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 lemon juice
  • 1/4 teaspoon of saffron
  • 1 teaspoon of rose water
Preparation:
  • Firstly, take a bowl size of bowl is large so that all the mixture mix well. Add half a teaspoon of baking powder,3/4 cup unsweetened milk powder, and half a cup maida.
  • Mix it until all the mixture mix well.
  • Now put 2 TBL spoon of oil and mix it well for creating moisture 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.
  • Now the flame is turned off put 1 tsp juice of the 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 have no cracks in Gulab Jaman. Because during fry if a crack is present in a ball then there is a chance for Gulab Jaman to break.
  • Now fry these balls and put them in sugar syrup.
  • Finally, serve it or store it in a box.

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