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| MIX SWEETS |
Pakistani sweets or Mithai, are known throughout the entire World. Pakistani sweets rely heavily on sugar, milk and condensed milk, and frying, however the bases of the sweets vary by region. In the Eastern part of Pakistan for example, milk is a staple, and most sweets from this region are based on milk products.
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| GUR |
| Gur (North India, Pakistan and Bangladesh) and panela (South America), is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa and South America. It is made for direct consumption. This type of sugar is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as ash, proteins and bagasse fines. |
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| SHAKKAR |
| Sugar(Shakkar) is a class of edible crystalline substances, mainly sucrose, lactose, and fructose. Human taste buds interpret its flavor as sweet. Sugar as a basic food carbohydrate primarily comes from sugar cane and from sugar beet, but also appears in fruit, honey, sorghum, sugar maple (in maple syrup), and in many other sources. It forms the main ingredient in much candy. Excessive consumption of sugar has been associated with increased incidences of type 2 diabetes, obesity and tooth decay. |
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| REWARI |
| Rewari is known and famous for its distinct flavor and crispness. Rewri is a sweet delicacy made from Gur (jaggery) and Til (gingili). The reputation of Rohtak's rewri has crossed not only in Pakistan but also reached the markets in Europe and the Middle East. Rewri was made famous by Jamini, a Muslim halwai, who had a shop at Barra Bazaar during pre-Partition days. It is said that rewri came into existence in the later Mughal period. Jamini's legacy has now assumed the status of a flourishing cottage industry in Rohtak. In winter months people of Pakistan enjoy eating the crispy rewri and gajjak products. Most households buy it as a ‘seasonal delicacy’ for self consumption and also for gifting it to distant relations. |
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| BROWN SUGAR |
| Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. |
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| BARFI |
| Barfi or burfi is a sweet from the Indian subcontinent. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. Other varieties include besan barfi, made with besan (gram flour), and pista barfi, which is a milk barfi containing ground pistachio nuts. |
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| CHAM CHAM |
| Cham cham or Chum chum is a traditional Bengali sweet 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 in coconut flakes as garnish. |
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| GULAB JAMUN |
| Gulab jamun is a dessert which is popular throughout the Indian Subcontinent) made 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. |
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| MOTI CHOOR LADDOO |
| Motichoor Ka Ladoo is a sweet delicacy of the central Bihar made from grilled gram flour flakes which are sweetened, mixed with almonds and pressed into balls and fried in ghee. It is a traditional gift at weddings, engagements and births. |
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| PATISA |
| Patisa is a popular Pakistani sweet. It is square in shape, and has a crisp and flaky texture. |
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| PETHA |
| Petha is a translucent soft candy from North India and Pakistan. Usually in the shape of rectangular or cylindrical pieces, it is made from the ash gourd vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi and Urdu). |
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| HABSHI HALWA |
| There are several varieties of these, prepared from different cereals, such as gram flour, sooji, wheat, nuts and eggs. The special halwa or halwa sohan which has four varieties, viz Papadi, Jauzi, Habshi and Dudhiya is prepared especially well in Lucknow. |
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| SOHAN HALWA |
| It is made by boiling a mixture of water, sugar, milk and cornflour until it becomes solid. Saffron is used for flavoring. Ghee is used to prevent it from sticking to the pan. Almonds, pistachios and cardamom seeds are added. Unlike most other halwa dishes in the subcontinent, it is solid. |
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