Top Ten Most Delicious Sweet Dishes of Pakistan
Pakistan is a country with a rich and diverse culinary heritage. From spicy curries to savory kebabs, Pakistani cuisine offers something for everyone. But what about the sweet tooth? Well, you're in luck, because Pakistan also has some of the most delicious and mouthwatering desserts and sweet dishes in the world.
In this blog post, we will explore the top ten most delicious sweet dishes of Pakistan, their origins, ingredients, and how to make them at home. Whether you're looking for a festive treat, a refreshing snack, or a decadent indulgence, you'll find it here. So, let's get started!
1. Kheer
Kheer is a creamy and delicious rice pudding that is popular across the Indian subcontinent and the Middle East. It is made by simmering rice in milk and sugar, flavored with cardamom, saffron, nuts, and dried fruits. Kheer is often served on special occasions such as weddings and Eid, but it can also be enjoyed as a simple dessert anytime.
To make kheer at home, you'll need:
- 1/4 cup basmati rice
- 4 cups whole milk
- 1/4 cup sugar
- 1/4 teaspoon cardamom powder
- A pinch of saffron
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
- 2 tablespoons golden raisins
Here are the steps:
- Wash and soak the rice for 20 minutes. Drain and set aside.
- In a large pot, bring the milk to a boil over medium-high heat. Stir occasionally to prevent sticking.
- Add the rice and reduce the heat to low. Simmer for 40 to 50 minutes, stirring frequently, until the rice is soft and the milk is thickened.
- Add the sugar, cardamom powder, saffron, and half of the nuts and raisins. Mix well and cook for another 10 minutes.
- Transfer the kheer to a serving dish and garnish with the remaining nuts and raisins.
- Enjoy hot or cold.
2. Gulab Jamun
Gulab jamun is one of the most famous and loved desserts in Pakistan. It consists of deep-fried balls of dough made from milk solids (khoya) or milk powder, soaked in a sugar syrup flavored with rose water, cardamom, and saffron. Gulab jamun has a soft and spongy texture and a rich and sweet taste that melts in your mouth.
To make gulab jamun at home, you'll need:
- 1 cup khoya or milk powder
- 1/4 cup all-purpose flour
- A pinch of baking soda
- 2 tablespoons ghee or oil
- 2 to 3 tablespoons milk
- Oil for deep frying
- 2 cups sugar
- 2 cups water
- 4 green cardamoms
- A few strands of saffron
- 1 teaspoon rose water
Here are the steps:
- In a large bowl, crumble the khoya or milk powder with your fingers. Add the flour, baking soda, ghee or oil, and milk. Knead into a smooth and soft dough. Cover and let it rest for 15 minutes.
- In a large pot, combine the sugar, water, cardamoms, saffron, and rose water. Bring to a boil over medium-high heat. Simmer for 15 minutes or until slightly thickened.
- Divide the dough into small equal portions and shape them into smooth balls. Make sure there are no cracks on the surface.
- In a deep frying pan or kadhai, heat oil over medium-low heat. Fry the balls in batches until golden brown on all sides. Drain on paper towels.
- Add the fried balls to the warm sugar syrup and let them soak for at least an hour.
- Serve hot or cold with some syrup and nuts if desired.
3. Jalebi
Jalebi is a crispy and crunchy dessert that resembles a funnel cake. It is made by piping a batter of flour and yogurt into hot oil in spiral shapes, and then dipping them in a sugar syrup. Jalebi is a popular street food snack in Pakistan, and is often eaten for breakfast with milk or yogurt.
To make jalebi at home, you'll need:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup plain yogurt
- 3/4 cup water
- Yellow food color (optional)
- Oil for deep frying
- 2 cups sugar
- 1 cup water
- 4 green cardamoms
- A few strands of saffron
- 1 teaspoon lemon juice
- 1 teaspoon rose water
Here are the steps:
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Add the yogurt and water and whisk until smooth and lump-free. Add a few drops of yellow food color if using. The batter should have a thick but flowing consistency.
- Cover the bowl with a cloth and let it ferment in a warm place for 8 to 10 hours or overnight.
- In a large pot, combine the sugar, water, cardamoms, saffron, lemon juice, and rose water. Bring to a boil over medium-high heat. Simmer for 15 minutes or until slightly thickened.
- Transfer the batter to a squeeze bottle or a piping bag with a small round nozzle. In a deep frying pan or kadhai, heat oil over medium-high heat.
- Squeeze the batter into the hot oil in circular motions, starting from the center and moving outward. Fry for 2 to 3 minutes per side or until golden and crisp. Drain on paper towels.
- Add the fried jalebis to the warm sugar syrup and let them soak for 2 to 3 minutes.
- Serve hot or cold with some syrup and nuts if desired.
4. Gajar ka Halwa
Gajar ka halwa is a carrot-based dessert that is cooked with milk, sugar, ghee, and nuts. It has a rich and fudgy texture and a vibrant orange color. Gajar ka halwa is especially popular in winter when fresh carrots are in season. It is often served warm with some whipped cream or vanilla ice cream.
To make gajar ka halwa at home, you'll need:
- 1 kg carrots
- 4 cups whole milk
- 1/4 cup ghee or butter
- 1/2 cup sugar
- A pinch of cardamom powder
- A pinch of salt
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Here are the steps:
- Wash, peel, and grate the carrots using a box grater or a food processor.
- In a large pot, bring the milk to a boil over medium-high heat. Add the grated carrots and cook, stirring occasionally, for 40 to 50 minutes or until the milk is almost evaporated.
- Add the ghee or butter, sugar, cardamom powder, and salt. Cook, stirring frequently, for another 15 to 20 minutes or until the halwa is thick and glossy.
- Transfer the halwa to a serving dish and garnish with the chopped nuts.
- Serve hot or cold with some whipped cream or ice cream if desired.
5. Zarda
Zarda is a sweet rice dish that is usually yellow or multicolored. It is made with basmati rice cooked with sugar, milk, food coloring, and flavored with cardamoms, raisins, pistachios, and almonds. Zarda is often served on festive occasions such as weddings and Eid as a symbol of happiness and prosperity.
To make zarda at home, you'll need:
- 2 cups basmati rice
- 4 cups water
- A pinch of salt
- A pinch of saffron (optional)
- 1/4 cup ghee or oil
- 4 green cardamoms
- 4 cloves
- 2 bay leaves
- 1/4 teaspoon yellow food color (or any color of your choice)
- 1 cup sugar
- 1/4 cup milk
- 2 tablespoons golden raisins
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Here are the steps:
- Wash and soak the rice for 20 minutes. Drain and set aside.
- In a large pot, bring the water to a boil over high heat. Add the salt and saffron if using. Add the rice and cook for 10 to 15 minutes or until almost done. Drain and set aside.
- In a large skillet, heat the ghee or oil over medium-high heat. Add the cardamoms, cloves, and bay leaves and fry for a few seconds until fragrant.
- Add the food color and stir well. Add the rice and toss gently to coat with the ghee and color.
- In a small saucepan, combine the sugar and milk and bring to a boil over medium-high heat. Stir until the sugar dissolves.
- Pour the sugar syrup over the rice and mix well. Cover the skillet with a tight-fitting lid and cook over low heat for 10 to 15 minutes or until the rice is tender and fluffy.
- Sprinkle the raisins, almonds, and pistachios over the rice and serve hot or cold.
6. Kulfi
Kulfi is a frozen dessert that is similar to ice cream but denser and creamier. It is made by boiling milk until it is reduced and thickened, then adding sugar, nuts, and flavorings such as cardamom, saffron, rose water, or mango. Kulfi is then poured into molds and frozen until set. Kulfi is a refreshing treat on a hot day.
To make kulfi at home, you'll need:
- 4 cups whole milk
- 1/4 cup condensed milk
- 1/4 cup evaporated milk
- 1/4 cup sugar
- A pinch of cardamom powder
- A pinch of saffron (optional)
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
- Kulfi molds or popsicle molds
Here are the steps:
- In a large pot, bring the milk to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, for about an hour or until the milk is reduced to half.
- Add the condensed milk, evaporated milk, sugar, cardamom powder, and saffron if using. Mix well and cook for another 15 to 20 minutes or until the mixture is thick and creamy.
- Turn off the heat and stir in the pistachios and almonds.
- Pour the mixture into the kulfi molds or popsicle molds. Insert wooden sticks if using popsicle molds.
- Freeze for at least 6 hours or overnight until firm.
- To unmold, dip the molds in warm water for a few seconds and gently pull out the kulfi.
- Enjoy cold and creamy.
7. Barfi
Barfi is a dense and sweet confectionery that is made from milk solids (khoya) or condensed milk, sugar, and flavorings such as cardamom, rose water, nuts, coconut, or fruits. Barfi is cut into square or diamond shapes and often decorated with silver leaf (varq). Barfi is a popular gift for festivals and celebrations.
To make barfi at home, you'll need:
- 2 cups khoya or condensed milk
- 1/4 cup sugar
- A pinch of cardamom powder
- A few drops of rose water (optional)
- 2 tablespoons chopped pistachios
- Silver leaf (varq) for decoration (optional)
Here are the steps:
- In a large non-stick pan, heat the khoya or condensed milk over low heat. Stir continuously until it melts and becomes smooth.
- Add the sugar and cardamom powder and cook, stirring constantly, for 15 to 20 minutes or until the mixture leaves the sides of the pan.
- Add the rose water if using and mix well.
- Transfer the mixture to a greased tray or plate and spread it evenly with a spatula. Sprinkle the pistachios on top and press lightly with your fingers.
- Cover with silver leaf if using and cut into square or diamond shapes.
- Let it cool completely before serving or storing in an airtight container.
8. Sheer Khurma
Sheer khurma is a vermicelli pudding that is traditionally prepared on Eid ul-Fitr, the festival that marks the end of Ramadan. It is made by cooking vermicelli in milk and sugar, flavored with cardamom, saffron, rose water, and nuts. Sheer khurma is often served as breakfast on Eid morning after the prayers.
To make sheer khurma at home, you'll need:
- 4 tablespoons ghee or butter
- 1/4 cup vermicelli
- 4 cups whole milk
- 1/4 cup sugar
- A pinch of cardamom powder
- A pinch of saffron
- 1 teaspoon rose water
- 2 tablespoons chopped dates
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Here are the steps:
- In a large skillet, heat the ghee or butter over medium-high heat. Fry the vermicelli until golden and crisp. Drain on paper towels and set aside.
- In a large pot, bring the milk to a boil over medium-high heat. Add the sugar, cardamom powder, saffron, and rose water. Simmer for 15 minutes or until slightly thickened.
- Add the fried vermicelli and cook for another 10 minutes or until soft and tender.
- Stir in the dates and half of the nuts.
- Transfer the sheer khurma to a serving dish and garnish with the remaining nuts.
- Serve hot or cold.
9. Rasmalai
Rasmalai is a dairy-based dessert that consists of small, smooth cakes of homemade cheese (paneer) soaked in a sweetened milk syrup. The milk syrup is flavored with cardamom, saffron, rose water, and nuts. Rasmalai has a soft and spongy texture and a delicate and creamy taste that is irresistible.
To make rasmalai at home, you'll need:
- 4 cups whole milk
- 2 tablespoons lemon juice or vinegar
- 4 cups water
- 1 cup sugar
- 4 cups whole milk
- 1/4 cup sugar
- A pinch of cardamom powder
- A pinch of saffron
- 1 teaspoon rose water
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped almonds
Here are the steps:
- In a large pot, bring 4 cups of milk to a boil over medium-high heat. Turn off the heat and add the lemon juice or vinegar. Stir gently until the milk curdles and separates from the whey.
- Line a colander with a cheesecloth and strain the curdled milk. Rinse with cold water to remove the sourness. Squeeze out the excess water and hang the cheesecloth for an hour to drain.
- Transfer the cheese (paneer) to a large plate and knead with your palms for 10 to 15 minutes or until smooth and soft. Divide into small equal portions and shape them into smooth balls. Flatten them slightly and set aside.
- In a large pot, bring 4 cups of water and 1 cup of sugar to a boil over high heat. Add the cheese balls and cover the pot with a lid. Cook for 15 to 20 minutes or until the cheese balls double in size.
- In another large pot, bring 4 cups of milk to a boil over medium-high heat. Simmer for 20 to 30 minutes or until reduced to half, stirring occasionally.
- Add 1/4 cup of sugar, cardamom powder, saffron, and rose water. Mix well and cook for another 10 minutes.
- Gently squeeze the cheese balls to remove the sugar syrup and add them to the milk syrup. Simmer for 5 minutes.
- Transfer the rasmalai to a serving dish and garnish with the chopped nuts.
- Refrigerate for at least 4 hours or overnight before serving.
10. Lab-e-Shireen
Lab-e-Shireen is a colorful and fruity dessert that is made with vermicelli, custard, cream, jelly, and mixed fruits. It is a refreshing and light dessert that is perfect for summer. Lab-e-Shireen is easy to make and can be customized with your favorite fruits and flavors.
To make lab-e-shireen at home, you'll need:
- 4 cups whole milk
- 1/4 cup sugar
- 4 tablespoons vanilla custard powder
- 1/4 cup water
- 1 packet of strawberry jelly
- 1 packet of banana jelly
- 1 cup whipped cream
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup vermicelli
- 2 cups mixed fruits (such as bananas, apples, oranges, grapes, strawberries, etc.)
Here are the steps:
- In a large pot, bring 3 1/2 cups of milk and sugar to a boil over medium-high heat. In a small bowl, whisk together the custard powder and water until smooth. Add the custard mixture to the boiling milk and cook, stirring constantly, for 10 to 15 minutes or until thick and creamy.
- Transfer the custard to a large bowl and let it cool completely.
- In two separate pots, prepare the strawberry and banana jellies according to the package directions. Pour them into two shallow trays and refrigerate until set.
- Cut the jellies into small cubes and set aside.
- In a small pot, boil some water and cook the vermicelli for 5 to 10 minutes or until soft. Drain and rinse with cold water. Set aside.
- Chop the fruits into small pieces and set aside.
- In a large mixing bowl, whisk the whipped cream until stiff peaks form.
- Add the custard and mix well.
- Add the jelly cubes, vermicelli, and half of the nuts. Mix gently.
- Add the fruits and fold them in.
- Transfer the lab-e-shireen to a serving dish and garnish with the remaining nuts.
- Refrigerate for at least 2 hours or until chilled before serving.
Conclusion
Pakistan has a wide variety of delicious and mouthwatering desserts and sweet dishes that can satisfy any sweet tooth. Whether you're looking for a traditional treat, a festive delight, or a refreshing indulgence, you'll find it in this list of the top ten most delicious sweet dishes of Pakistan. Try them at home and enjoy!
Disclaimer
The information and recipes provided in this blog post are for general information and entertainment purposes only. They are not intended to be a substitute for professional advice or guidance. Please consult your doctor before making any dietary changes or if you have any health concerns. The author and publisher of this blog post are not liable for any errors, omissions, or damages arising from the use of this information or recipes.
FAQs
Here are some frequently asked questions about Pakistani desserts and sweet dishes:
Question | Answer |
---|---|
What is the most popular dessert in Pakistan? | According to a survey conducted by Gallup Pakistan in 2019, gulab jamun was voted as the most popular dessert in Pakistan with 47% of the votes, followed by kheer with 34%, jalebi with 9%, gajar ka halwa with 5%, and zarda with 3%. |
What is khoya? | Khoya is a milk solid that is obtained by boiling milk until it is reduced and thickened. It is used as a base for many Pakistani desserts such as barfi, gulab jamun, rasmalai, etc. Khoya can be homemade or bought from dairy shops or markets. |
What is varq? | Varq is a thin layer of edible silver leaf that is used to decorate some Pakistani desserts such as barfi, halwa, etc. It adds a touch of elegance and luxury to the desserts. Varq can be bought from specialty stores or online. |
How to store Pakistani desserts? | Most Pakistani desserts can be stored in an airtight container in the refrigerator for up to a week. Some desserts such as kheer, kulfi, lab-e-shireen, etc. can also be frozen for up to a month. To reheat or thaw, microwave or place in a pot over low heat until warm. |
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