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List of Pakistani sweets and desserts

This is a list of Pakistani sweets and desserts. Many varieties of desserts exist in Pakistani cuisine.

Pakistani sweets and desserts

Name Image Main ingredients Description
Bal Mithai 120px Milk, sugar balls A type of barfi, a sweet confectionery from the Indian subcontinent. Plain barfi is made with condensed milk and sugar cooked until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), and pista barfi (made with ground pistachios). The name is derived from the Persian word barf which means "snow", since barfi is similar to ice/snow in appearance, this is why it is served cold.
Balushahi 120px Maida flour,[1] sugar Made of maida flour, and are deep-fried in clarified butter and then dipped in sugar syrup.[1] Balushahi is a traditional dessert in northern Indian Cuisine, Pakistani Cuisine and Nepali cuisine, similar to a glazed doughnut. In South India, a similar pastry is known as Badushah.
Cham cham 120px Flour, cream, sugar, saffron, lemon juice, and coconut flakes. A traditional sweet in Bengali cuisine that is popular in Pakistan, India and Bangladesh. It comes in a variety of colors, mainly light pink, light yellow, and white. It is also coated with coconut flakes as a garnish.
Falooda 120px Ice cream, milk A popular summer drink throughout Pakistan, India, Bangladesh, Sri Lanka, Myanmar, and the Middle East. It's often available at restaurants and beach stalls.
Gajar Halwa 120px Carrots, milk Halwa
Gulab jamun 120px Fried/syrup based
Jalebi 120px Maida, yogurt Fried/syrup based
Jhajariya Corn, milk Barfi
Kalakand 120px Milk Barfi
Kheer 120px Milk, rice, dry fruits Dessert
Qulfi 120px Milk Ice cream
Motichoor Laddu 120px Besan Laddu
Malai Laddu Milk cream Laddu
Malai Pan Milk cream
Mung Halwa Milk, Mung dal (lentil), dry fruits Dessert
Pera 120px Milk Barfi
Shakal Pari Batter, syrup, sugar Balls
Singori Milk, coconut, molu leaf
Sohan Halwa 120px Corn flour, ghee, dry fruits
Sohan Papdi/Patisa 120px Besan Barfi

See also


  1. ^ a b Glenn Rinsky and Laura Halpin Rinsky (2008). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley and Sons. ISBN 978-0-470-00955-0. ISBN 0-470-00955-1. 

External links