13 Mouth Watering Pakistani Desserts You Can Never Have Enough Of

[Wanderlust]

Guess what? Even its smell give me the feeling of nausea. Like literally, my heartbeat go fast. Either my mom make it when I'm not home or I don't even go near the kitchen. #sensitivepeople. Lol

very strange

 

[ghazi52]

..............................

........

...................

 

[Manticore]

pateesa

ludoo

 

[nana41]

Ingredients

1 liter Fresh milk
1 Tin Pineapple cubes
1cup Sugar
1 packet Strawberry jelly
3 packets Fresh Cream
1/2 packet Boiled noodles
4 tbsp Vanilla custard

Method
Take 1 liter milk in pan and add 4 tbsp of vanilla custard with 1 cup sugar and cook till custard turn thick. Now boil noodles and cook 1 packet of jelly.

Now take a mixing bowl and place a layer of custard, then pineapple tin cubes, then a layer of strawberry jelly and noodles.

Now again place all the layers and put cream from top and serve chilled.

Jelly and Custard? It sounds like Pak/American concoction, not a delicacy from north India or Pakistan.

 

[Moonlight]

pateesa

Well that's torture you're giving us with sharing it. I want it so bad. #thedukh.

 

[M.AsfandYar]

Another kheer lover spotted. :p

Which world do you live in?

 

[Moonlight]

Which world do you live in?

I am not gonna tell you that. It's a secret.

 

[GoldenRatio1618]

where are kheer peeray .....

 

[ghazi52]

where are kheer peeray .....

Never heard.
Can you explain. or a picture.

 

[GoldenRatio1618]

yar ye burfi ke jesay hotay hain.

 

[marbella]

Motey-chor kay ladoo!!

Halva is Arab for sure.

 

[ghazi52]

Pakistani Chickpea & Pistachio Fudge (Besan Ki Barfi)

Ingredients

• 1 cup gram (garbanzo bean) flour
• ½ cup melted ghee or butter
• ¼ cup water
• ¾ cup granulated sugar
• 1 tablespoon chopped pistachio nuts
• Seeds of two green cardamom pods, ground (depending on their size, about ¼ teaspoon or a little less, ground)
• 1 tablespoons chopped pistachio nuts

Instructions

1. Place the chickpea flour in a non-stick skillet over medium-high heat and stir constantly for 3-4 minutes until toasted - it will only very slightly darken in color.
2. Whisk in the ghee or butter. The mixture will be clumpy and on the dry side initially. Continue to stir and the ghee or butter will begin to separate from the flour and become more liquidy. Continue to stir constantly as the mixture simmer and darkens in color, about 3-4 minutes. Think of this process like making a roux for a gravy or sauce. Pour the mixture into a bowl and set aside.
3. Add the sugar and water to the same skillet. Bring to a simmer and stir frequently for about 5 minutes until the mixture is syrupy. You'll know the syrup is ready if it passes the "two thread" test: Take some of the mixture between your thumb and index fingers (blow it first to cool it a little!) and if two threads form when you pull your fingers apart, it's ready.
4. Return the flour mixture to the skillet and stir it into the sugar mixture. Return the mixture to a simmer for another 3-4 minutes.
5. Stir in the cardamom and pistachios.
6. Pour the mixture into a small freezer-safe container that can serve as a mold (like 6x6 or even a little smaller). Sprinkle the remaining pistachios over the fudge and gently press them down into the mixture. Freeze the fudge for 1-2 hours then remove. Slice the fudge according to your size preference.

Slice the fudge according to your size preference.

 

[Surya 1]

..........
9. The so-fulfilling Shahi Tukray


10. The refreshing Ras Malai


11. The scrumptious Zarda


12. The delectable Halwa


13. The warm and fulfilling Sheer Khorma


Love them? Are you craving for these delicious sweets? Comment and let us know your favorite Pakistani dessert.
...

I love it. Now a days I eat butter, ghee , kheer, anjeer vedmi etc a lot. I am planning to leave anything except Butter , Ghee with Bajara roti along with Khir and vedmi. I do not want to eat anything else. I am in office and I will just go to a shop and have a cup of anjeer rabdi. Enjoy sweets guys. Leave that dirty smelly omelet and non veg. Eat kheer with fragrance of kesar and Badam.

 

[PaklovesTurkiye]

Ye sab indian desert he aur har sweetshop pe mil jayegi. And then Pakistanis says their culture is different LOL

Sabse best sohan papdi

You have borrowed everything from Muslims/Pakistanis...These are not Indian desserts...

They are ours...

 

[PaklovesTurkiye]

Muslim people only knew how to cook nonveg food because poor people of arab, truk, Afghanistan didn't have cows to get milk from and when muslim came to india they learned all vegetarian recipes from us. All vegetarian food of India subcontinent belongs to hindu. So keep telling yourself that it's pakistani cuisine.

Muslims have been living in India for thousands of years, just like you...They were just reverted back to Islam...Our forefathers accepted Islam...We have been living over here...We just changed our religion..

This is our LAND & CUISINE...