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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.
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 ...
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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.
Yields: 3 dozen. Prep Time: 20 mins. Total Time: 1 hour 20 mins. Ingredients. 1. large russet potato (about 12 ounces) 2 tbsp. salted butter, at room temperature
Soan Papdi has no confirmed origin, but it is believed to have originated in the western state of Maharashtra, India. [3] According to culinary anthropologist Kurush F Dalal, Soan papdi is a Persian dish, the word "soan" has a Persian origin and the name comes from the term sohan pashmaki. [4]
How To Make My 5-Ingredient Pear Crisp. For about 6 servings, you’ll need: 4 large firm, ripe Bosc or Anjou pears (about 2 pounds) 2 teaspoons vanilla extract
Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. [2] [3] Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.