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This is a list of Pakistani sweets and desserts. Many different desserts exist in Pakistani cuisine. [1] [2] Some sweets originate and have been adopted from India due to the two countries' shared cultural heritage. Please see the List of Indian sweets and desserts for more details.
If you're a diabetic, it may feel like the holiday dessert table is off-limits. But with these 21 sugar-free and low-sugar recipes, you can get in on the good stuff with the rest of the partygoers ...
Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrots. [11] [12] It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweets from the Indian subcontinent. [13]
Fried milk balls soaked in sweet syrup, such as rose syrup or honey. [4] Fried, sugar syrup based Imarti: Sugar syrup, lentil flour. Fried, sugar syrup based Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom and sugar. [6 ...
Some sweets such as kheer and barfi are cooked, varieties like Mysore pak are roasted, some like jalebi are fried, others like kulfi are frozen, while still others involve a creative combination of preparation techniques. [9] [10] [11] The composition and recipes of the sweets and other ingredients vary by region.
A spicy Indian snack, it consists of a core food (like soaked potato or fried onions), similar to potato fritters, with several variants. Bakarwadi: A crispy sweet and spicy snack, popular in Maharashtra, Gujarat and Rajasthan. It is made from gram flour dough made into spirals stuffed with a mixture of coconut, poppy seeds and sesame seeds ...
Makhan Bada is a traditional dessert originating from the Indian subcontinent. [2] It is also known as Balusaahi and is similar to a glazed doughnut in terms of Ingredients, but differs in texture and taste. Makhan Bada also resembles Rajasthani Baati in terms of size & preparation but resembles more with Medu Vada in terms of shape.
Most halwa recipes, however, may omit the khoa, relying only on starch and sugar plus slivered nuts, spices such as cardamom and/ or saffron, and flavorings such as rose water and screwpine. Main course north Indian dishes like khoya paneer, makhmali kofte and khoya matar. [5] Naan roti stuffed with khoa is a specialty of the bakers of Bangalore.