Meethay Pakwan By Anam Bhatti | Sweet Dishes Recipes

Sweet Dishes Recipes (Methay Pakwan) By Anam Bhatti

Here are three popular Pakistani sweet dishes:

1. Kheer: -Ingredients:
   • 1-liter milk
   • 1/2 cup Basmati rice, washed and drained
   • 1/2 cup sugar
   • 1 tsp cardamom powder
   • 2 tbsp raisins
   • 2 tbsp slivered almonds
   • 2 tbsp chopped pistachios

-Instructions: 1. In a large saucepan, heat the milk over medium heat until it just starts to boil. 2. Reduce the heat to low and add the rice, stirring constantly to prevent the milk from burning. 3. Cook the rice and milk mixture, stirring frequently, until the rice is soft and the mixture has thickened about 30-40 minutes. 4. Add the sugar, cardamom powder, raisins, almonds, and pistachios. 5. Stir until the sugar has dissolved and the mixture is well combined. 6. Remove the saucepan from the heat and let the kheer cool to room temperature. 7. Serve the kheer chilled, garnished with additional slivered almonds and pistachios if desired.

2. Gulab Jamun: -Ingredients:
   • 1 cup all-purpose flour
   • 2 tbsp semolina
   • 1 tsp baking powder
   • 1/4 tsp baking soda
   • 2 tbsp heavy cream
   • 2 tbsp melted ghee
   • Oil for frying
   • 2 cups sugar
   • 1 cup water
   • 2 tbsp rose water

-Instructions: 1. In a large mixing bowl, whisk together the flour, semolina, baking powder, and baking soda. 2. Add the heavy cream, melted ghee, and enough water (1-2 tablespoons) to form a soft dough. 3. Knead the dough for 5-7 minutes, until it is smooth and pliable. 4. Shape the dough into small, round balls, about 1 inch in diameter. 5. In a large saucepan, heat the oil over medium heat until it reaches 350°F. 6. Fry the dough balls, a few at a time, until they are golden brown, about 5-7 minutes. 7. Remove the fried dough balls from the oil and drain them on a paper towel. 8. In a separate saucepan, heat the sugar and water over medium heat until the sugar has dissolved. 9. Add the fried dough balls to the sugar syrup and let them soak for 30 minutes to an hour. 10. Remove the saucepan from the heat and stir in the rose water. 11. Serve the gulab jamun warm or at room temperature, garnished with additional rose water and chopped nuts if available.

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