The happening life of
is full of merriment, celebration and festivals. Whether it’s a wedding in the family, Eid, Basant, the birth of a baby or even just a child scoring well – Pakistanis are always waiting for a reason to be jubilant about!!! And no celebration in Pakistan is complete unless traditional scrumptious, lip smacking and delectable desserts and sweets are served. There are various traditional desserts in the cuisine of Pakistan . However, with the latest trends and vogue influencing the region, you will find many desserts that are influenced by other cultures. Nevertheless, the most common traditional desserts that you will find in the cuisine of Pakistan are: Kheer (Vermicelli Pudding), Rice flour pudding, Besan burfi, simple milk Kheer, Gulab Jamuns, Suji Halwa, Sewian (Vermicelli), Gaajar Halwa (carrot halwa), Rasgoola, traditionally made Mango Ice cream and many more… The traditional Pakistani desserts are made in complete delicacy. Pakistani dessert are mainly milk and sugar based, the extent of sweetness however, depends specifically on the cook to add as much sugar in the dessert. The style and manner of preparing Pakistani desserts are easy to make and absolutely mouthwatering if you have a knack for traditional desserts!!! Pakistan
- Mangoes 1/2 kg
- Milk 1/2 liter
- Sugar 5 tbsp
- Custard powder 2 tbsp
- Fresh cream, lce cream and Jelly (optional)
- Peel and cut the mangoes into small pieces and squeeze out the pulp. Put aside.
- Boil milk and sugar together.
- In a separate bowl mix the custard powder in a little cold milk, ensuring no lumps are formed.
- Slowly, add to the milk mixture, stirring constantly.
- Turn the heat to low and cook the custard until thick. Remove from heat and cool.
- Carefully mix the mangoes and cream in the custard but don’t blend too much, ensuring thatthe mango pieces should not break.
- Chill at this point or after pouring into tall serving glasses.
- Garnish with mango pieces, fresh cream, ice cream and jelly.
- 2 cups milk
- 1 packet falooda sev
- 2 tsp rose water
- ½ tsp soaked tukmuri seeds
- 2 scoop vanila icecream
- Boil the sev in water for 20 minutes.
- Drain the excess water.
- Boil it in little milk over medium heat for 15 minutes.
- Add ice to cool the boiled sev.
- Put the sev in glasses. Add rose water.
- Also add soaked tukmuri seeds.
- Pour in milk & add ice.
Top it with a scoop of vanilla ice cream.
Watch how to make Falooda:
Watch how to make Falooda:
MANGO ICE CREAM (AAM KI ICE CREAM)
- 2 liters of Milk
- 2 cups of Sugar
- 1 kg of Mango
- 2 tbsp of Custard Powder
- 500 grams of Fresh Cream
1) Make the custard as the usual method with milk, sugar and custard powder (follow directions on custard box), and let it cool.
2) Peel the mango and cut it into small pieces, and blend it with cold custard in a blender, and then blend it with fresh cream. If you have an ice cream machine you can put it in the ice cream machine, otherwise you can freeze it in a freezer.
Watch how to make Mango Ice cream:
Watch how to make Mango Ice cream:
PISTA KULFA (MILK ICE CREAM WITH PISTACHIOS)
- 4 cups milk
- 8 tsp. sugar or to taste
- 1/2 tsp. ground green cardamom seeds (chotti elaichi)
- 1tbsp. skinned pista (pistachios), thinly sliced
- 1tbsp. skinned badam (almonds), finely ground (optional)
- Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
- Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
- Now add the sugar, nuts and cardamom seeds, stir well, allow cooling.
- Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
- To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.
BADAM KI BURFI
- 225g almonds
- 1.4 liters water for soaking
- 568ml cold milk
- 225g sugar
- 150ml water
- 225g Ghee
- Silver leaves (chandi varak) or halved almonds for decoration.
- Soak the almonds in the water overnight. They should be puffed up and double in size the next day. Skin the almonds and place them in a blender or food processor. Grind them to a smooth paste on a low speed, adding the milk gradually. Do not grind the almonds first on their own and then add the milk as too much of the almond oil will get lost. In a heavy based pan dissolve the sugar in the water, boil it rapidly for about 10 minutes to half its quantity. Add the ground almond paste and stirring very
frequently, simmer the mixture for 11/4 hours until it thickens. At no stage should it be allowed to stick to the bottom and scorch, as that will ruin the taste of the fudge.
- In another pan, melt the ghee. Slowly pour a little ghee into the almond paste and stirring continuously, see that it is absorbed completely into the paste. Within a few minutes the paste will start releasing the ghee. As soon as that happens, pour in a little more ghee and once again stirring continuously, see that the has been absorbed.
- Repeat this process until all the ghee has been used up and the rich almond paste is glossy.
- Transfer the paste to a pie tin and spread it out into a thickness of no more than 1.5cm. Leave it to cool down. As soon as it begins to set, cut it into squares or diamonds and leave it to cool completely for several hours or overnight.
- Decorate with silver leaf or halved almonds it wished. Lift off Burfi with a spatula and arrange on a serving dish.
Watch how to make Badaam Ki Burfi:
- 1 litre fresh milk
- 3\4 cup sugar
- seeds of 4 cardamoms
- 1 cup powder milk
- 1\2 tbsp. baking powder
- 1 tbsp. ghee
- 1\4 tsp. ground cardamom
- 1 egg
- 2 tbsp. pistachios, chopped
- To make the chenna, Remove 1 litre to another vessel, set it on the heat, add the vinegar / lemon juice / citric acid crystals and continue to heat through stirring, till the milk curdles and the whey is almost clear. Leave for a few minutes. Strain through a thin muslin cloth or a fine sieve. Let it drain for atleast 10 minutes till most of the water drains away. Cool.
- When the chenna is cool, knead / mash with your fingers and squash well. It must become a smooth mash like creamy mashed potatoes. Divide into 12 equal parts, roll into smooth round balls and flatten slightly
- While you wait for the whey to drain out of the curdled milk and then cool etc, add the cashew powder, cardamom powder, sugar and most of the saffron (keep some for garnishing) to the half litre of boiled milk. Cook till it thickens and check for sweetness and adjust. Dissolve the corn flour in a few tablespoons of water, slowly add this to the milk, stirring constantly. Cook till the milk mixture till it thickens. Should take about 3-4 minutes. Make sure you don’t stop stirring, and that the milk is in a really thick bottomed pan, to prevent it from burning.
- to a pan, add the water and sugar and make a syrup, let it come to a rolling boil. cook the chenna balls in this for 5-6 mins till they float on top….dont crowd them in…..add only as many as your pan can accommodate leaving enough space for them to swim around. don’t stir, as this will break them.
- When the cheese / chenna balls are cooked, drop them into the milk mixture, and cook, gently moving them around for 3-4 minutes on low heat.
- Let it cool. Refrigerate, serve into individual bowls. Garnish with a few strands of saffron.
Watch how to make Rasmalai:
GUR WALAY CHAWAL (JAGGERY RICE)
- 1 cup of Basmati Rice (washed and soaked for half hour.)
- 300 grams of Jaggery (Gur) (pounded to a coarse powder)
- 4 Green Cardamom Pods (Choti Ilaichi) (powdered)
- 3 Cloves (Loung)
- ¼ cup of Clarified Butter (Ghee)
- 4 cups Water
- In a small pot, bring water to a boil; add the drained rice, cloves and cardamom pods. Bring to a boil, lower heat and simmer 'till rice is cooked. Drain rice well in a colander.
- Heat clarified butter in a pan; add rice and mix well. Lower heat; mix in the jaggery. Cover and put pot over a griddle or tawa on low heat for about 15 minutes, stirring a couple of times in between.
2 cups of Long Grain Rice (washed)
1 kg. (2.2 lbs.) of Chicken Breasts
1 medium Onion
1/2 cup of Blanched Almond Slivers
1/2 cups of Pistachios
1 tbsp. of Salt
1 cup of Sugar
Salt (to taste)
Black Peppers (Kaali Mirch) (to taste)
1/4 cup of Cooking Oil
- Wash the rice and place over the cooking plate in the pan. Pour milk and water over it. Add cloves, cinnamon and ghee. Switch on to rich cooking.
- Meanwhile drain the pineapple from the syrup and chop it finely.
- Add sugar to the syrup and cook it over a low flame until it is of two thread consistency (medium thick).
- Add the pineapple pieces, essence, color and turn the switch to warm position.
- After 10 minutes, add the syrup, mix gently and press the switch again to rice cooking when the pulao is done the switch will move to keep warm, switch off and serve hot or allow to remain hot until time to serve.
Watch how to make Zarda Pulao:
- 1 cup white flour (maida)
- 1\2 level tsp. bicarbonate of soda
- 1 tbsp. plain yogurt
- 2\3 cup water
- ghee or oil for deep frying
- few drops of jalaibi (orange red) color
- 500 gm sugar
- 250 ml water
- Soak together the gram and rice for half an hour. Grind to a smooth paste without adding any water.
- Fill batter into a piping bag and pipe out into jallebi shapes into hot oil. When it turns lightly brown and it starts floating on top of the oil remove and plunge into cold sugar syrup.
- Prepare syrup with 500 gms sugar and 250 ml. water. Clarify with milk; bring to a two string consistency. Add yellow colour and remove from fire.
Watch how to make Jalebi:
- 1 cup channa besan, sieved
- 1 tbsp. rice flour
- 1 pinch salt
- 10 Cashew nuts, roughly chopped
- 10 blenched almonds, cut into slivers
- 10 to 12 Raisins
- orange color
- 4 tbsp. ghee.
- 8-10 elaichi (powdered)
- Oil for frying
- For making sugar syrup:
- 1 3\4 cup sugar
- 3\4 cup water
- Mix channa besan, rice flour, pinch of orange colour and salt with water. (the consistency should be like pan cake better so that it should be easy to make bhoondhi)
2. Heat oil in a frying pan. In the mean time put water in a pan, bring it to boil and add sugar and cook it over medium heat to make the sugar syrup. ( don't over cook the syrup. Using a spoon take few drops of sugar syrup, when you pour it from the spoon the last drop of the syrup should form a thin continuous line. If it doesn't keep it for boiling for another 2 minutes.)
3. When the oil is heated up, using a cup pour the mix little by little on a perforated spoon to make bhoondhi. Fry it for 3 minutes. Continue with the remaining mix.
4. Heat 1 table spoon of ghee in a pan and fry almonds and cashews. Keep it aside.
5. Place the bhoondhies in a deep dish and smash 1/4 of bhoondhi with the back of a spoon, add the sugar syrup, raisins, cashews, almonds, powdered elaichi and the remaining ghee. Make it into a ball (even when it is hot.)
Watch how to make Laddoo:
This is a special glorified dessert of Eid-ul-Fitr and Eid-ul-Azha. It finds its roots around 2000 years back and today is known by many different names in different parts of the world, all of which differ slightly in their recipes. Kheer is generally milky in colour and smooth in texture. It is traditionally served in clay bowls to keep it cool, which also gives it a very nice earthy flavor. Due to its immense popularity it has also now given birth to several variation like "firni" (which uses flour instead of rice) and "gajrella" (which uses grated carrots and has a lovely fruity flavor).
- 1 liter of milk
- a small tin condensed milk
- 4-5 tbs. sugar (reduce amount if adding sweetened condensed milk)
- ½ cup rice washed
- dry fruits-pistachio, almonds
- 1 tsp. Kewra essence
- 3-4 green cardamom (Chhoti Ilaichi)
1. Take milk in the boiling pan.
2. Soak rice in water for about 15 minutes.
3. Add rice to the milk.
4. Cook for 15 minutes on low heat, till rice get tender and become one with milk.
5. Take corn flour in another bowl and add 4 Tbsps of milk to it.
6. Prepare a paste and add it to the boiling kheer.
7. Stir well and keep cooking for another minute, till it becomes thicker.
8. Add sugar and cardamums to it and let the mixture boil once.
9. Kheer is ready, dish it out and garnish with crushed almonds, pistachio and other dry fruits.
Watch how to make Kheer: