pakistani traditional recipes

Gulab jamun  :

 Pakistani recipes Gulab jamun  is a popular cheese-based dessert, similar to a dumpling, popular in countries of the PakistanSubcontinent such as Pakistan, India, Sri Lanka, Nepal and Bangladesh. In Nepal it is widely known as Lalmohan, served with or without yogurt, and is a popular dessert on all occasions. It is made mainly from milk solids, traditionally from freshly curdled milk. These milks solids, known as khoya in India, are kneaded into a dough, sometimes with a pinch of flour, and then shaped into small balls and deep fried at a low temperature of about 148°C. The balls are then soaked in a light sugar syrup flavored with green cardamom and rosewater, kewra or saffron.These days, gulab jamun mix is also commercially available. Gulab jamun is often served at weddings and birthday parties.Pakistani recipes Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of gulab jamun and every variety has a distinct taste and appearance.

Pakistani recipes Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of Pakistani recipes gulab jamun, sugar is added in the batter, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jam, "black jam". The sugar syrup may be replaced with (slightly) diluted maple syrup for a gulab jamun with a Canadian flavour. Homemade Gulab Jamun is usually made up of powdered milk, a pinch of all-purpose flour (optional), egg, baking powder and butter; kneaded to form a dough, molded into balls Pakistani recipes,


Pakistani recipes Gulab jamun is a dessert which is popular throughout the Pakistan Subcontinent made Pakistani recipes of a dough consisting mainly of milk solids (often including double cream and flour) in a sugar syrup flavored with cardamom seeds and rosewater or saffron.
The term gulab jamun comes from Persian, gulab, "rosewater" referring to the rosewater-scented syrup, and Panjabi jamman, a South Asian fruit with a similar size and shape.
A similar Arabic dessert is luqmat al-qadi (Arabic for judge's bread). Like the South Asian gulab jamun, rosewater syrup is often used; however saffron syrup and honey are also common. The Greek Loukoumades is also similar, differing primarily in the spices. Gulab jamun is most famous dessert of Pakistan as well, people use to buy and make it on Eid and on many other happy occasions, it is really sweet dessert, Gulab jamun gets its brownish red color because of the sugar content in the milk powder or khoya. one should try the most mouth watering sweet.  To enjoy any occasion, we prepared our favourite sweet Gulab Jamun. It came absolutely delicious and melted in mouth.
But Nutritionally, it makes hardly any contribution to your health. So, if you are served some during the festive season, try and eat as few as possible. Also, the less you have of the sugar syrup, the better. Eating a single gulab jamun ball or even two or three won't cause major damage to a healthy diet plan if you do it only occasionally, but going over eat can make a difference. The calories in any dessert can add up quickly, so if you are watching your weight, stick to small servings and treat gulab jamun as a special.

Ingredients For Gulab Jamun:
1 cup dry Milk powder
1 Tsp suji
1 large egg
1 Tsp of Oil
1/4tsp of Baking powder
(Oil for frying)
1 cup suger
2cups Water

Firstly make shera by adding suger & water, not so cold or not too hot ,keep it lukewarm.then heat oil on medium heat mix together all ingredients (milk powder, suji, oil, baking powder, egg) .then make a sticky dough, make small balls(9-10) of this dough then deep fry it on medium heat, when these are dark brown put them in the luke warm shera and cover the pot for about 15 min. After this serve them warm. It is really delicious & easy to make.


Haleem originated as an Arabic dish made with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the Nizam of Hyderabad's rule. Haleem is one of the  most favourite dish of Hyderabad, India and karachi. It is a special dish prepared during the Months of Ramdan and Muharram, particularly amongst Iranian. It can be cooked on any occasions. Peoples use to eat it in breakfast as well. It is mostly served as a main meal with fresh tandoori roti (whole wheat bread made in special ovens) or nan (a type of pita bread) , caramelized onions, ginger and green chilies. This dish use to cook slow for the flavors to blend and harmonize, it takes seven to eight hours which results in a paste. It is a nutritious one-dish meal, perfect for a cold weather, or a starving stomach. Inclusion of dried fruits in the Haleem makes it a high calorie and nutritious dish. This dish is slowly digested and fast burning ingredients. The fibre content is also relatively high. The legumes that go into its production increase muscle strength. The ingredients added in the Haleem are also rich in potassium and magnesium that includes the whole grains like wheat, nuts, vegetables and dry fruits.

½ cup wheat grain, crushed and soaked in water for 1 ½ hours
1 kg beef or lamb (on the bone)
½ cup each of channa dhal, urud dhal, mung dhal and barley soaked overnight and drained
2 tbsp garlic, crushed to a paste
2 tbsp ginger, crushed to a paste
10 cups of water
2 tbsp ghee
Saffron colour (optional)
¼ tsp ground fenugreek
Salt to taste
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp chaat masala (tangy spice blend)
1 tbsp red chilli powder
1 tsp turmeric
1 tbsp garam masala
2 onions, peeled, sliced and fried in ½ cup of vegetable oil

How To make Haleem:
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.

This dish needs pre-preparation and planning and is a little bit time consuming. But will definitely love it once you try it. It is a balanced, delicious and famous Hyderabadi one dish meal.

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