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A popular summer drink throughout Pakistan, India, Bangladesh, Sri Lanka, Myanmar, and the Middle East. It is often available at restaurants and beach stalls. [3] Karachi Halwa: Corn, milk A confection similar to Turkish delight. [3] Kalakand: Milk, sugar Lab-e-Shireen: A traditional Pakistani custard-like dessert.
Pakistani confectionery (5 P) Pages in category "Pakistani desserts" The following 20 pages are in this category, out of 20 total.
Lab-e-Shireen (Urdu: لبِ شیرین) is a traditional Pakistani custard-like dessert. It is often served during the month of Ramadan or during the days of Eid. It is served topped with vermicelli, cream, jelly, and fresh and dried fruits. Lab-e-Shireen is one of the most popular desserts in the modern cooking of Pakistan. [1]
Other Pakistani desserts and sweets such as siwayyan, gulab jaman, barfi, firni, kheer, and Ras malai are also popular. Malpura, Kachori, and Katlama are popular breakfast items which are consumed usually with Suji Halwa. Traditional Drinks. Thandai is particularly popular in summer. Traditional Fruits. Mango is a seasonal fruit of the region ...
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Pakistani desserts (1 C, 20 P) Cuisine of Pakistani diaspora (1 C) F. Pakistani fast food (14 P) Pakistani food preparation utensils (4 P) H. History of Pakistani ...
Sheer khurma or sheer khorma (Persian: شير خرما, romanized: shîr xormâ "milk and dates") [1] is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr [2] [3] and Eid al-Adha in Pakistan, Afghanistan, and parts of Central Asia. It is equivalent to shemai, a Bangladeshi dessert.
A traditional Sunday breakfast might be Siri-Payay (the head and feet of lamb or cow) or Nihari (نہاری) (a dish which is cooked overnight to get the meat extremely tender. The name "Nihari" comes from the Arabic word "Nahar", meaning "Day" or "Daybreak".) Many people used to eat "Bong" (Shank curry) in their Sunday brunch.