Mithai is the traditional sweet or dessert popular in the Indian subcontinent. But mithai itself has a colourful origin from Mughal times to Arab traditions and to different countries like Pakistan, Bangladesh and India.
For example, Ghulab Jamun is a Mithai dating back to the Mughal courts. The name has Persian origin while the sweet belongs to Arab culture.
For example, Ghulab Jamun is a Mithai dating back to the Mughal courts. The name has Persian origin while the sweet belongs to Arab culture.
Different types of Mithai like Cham Cham, Rasgullah, Burfi, Gajar Halwa, Ladoo, Akhrot Halwa, Habshi Halwa, Sohan Halwa, etc have origin in different countries, traditions and cultures.
In Pakistan, Mithai is part of every big celebration from weddings to festivals like Eid or Ramadan. It is also part of modern celebrations like birthdays and anniversaries. Some shops in Pakistan are famous for their Mithais like Lahore’s Nirala sweets, Karachi’s Dhaka sweets and Islamabad’s Jamil sweets. One can send Mithai to Pakistan using online stores from anywhere in the world.
Here are a few types of Pakistani desserts and sweets (mithaai):
• Bal Mithai: A type of Barfi, made of milk and sugar balls. Other types of Barfi include Kaju Barfi (using cashews), besan barfi (adding gram flour) etc derived for Persian word Barf (snow) as it is akin to snow when served cold.
• Balushahi: Made of sugar and Maida flour, it is deep fried in butter and dipped in sugar syrup.
• Cham cham: Made of saffron, cream, flour, sugar, coconut flakes and lemon juice, it is a traditional Bengali sweet, now popular even in Pakistan.
• Falooda: Made of ice-cream and milk. Popular all over Indian subcontinent.
• Gajar Halwa : Halwa (pudding) made of carrots and milk.
• Gulab Jamun: Fried and syrupy sweet.
• Jalebi: Made of Maida and yogurt with orange food colouring. It is also fried and syrupy.
• Jhajaria: It is a barfi made of milk and corn
• Kalakand: It is a barfi made of milk.
• Kheer: It is pudding made of milk, rice, sugar and dried fruits.
• Qulfi: It is a traditional ice cream made of milk and pistachios.
• Motichoor ladoo; It is a Ladoo (sweetmeat) made of Gram flour (besan).
• Malai Ladoo: It is a ladoo made of milk cream.
• Mung Halwa: It is made of dry fruits, Mung Dal (lentil) and milk.
• Pera or Petha: Sweet made of milk and sugar.
• Shakal pari: It is made of sugar, batter and syrup.
• Singori: It is made of molu leaf, coconut, milk.
• Sohan Halwa: It is made of dry fruits, Ghee, corn flour.
• Sohan Papdi: It is a barfi made of Besan.
Here is a recipe for Barfi:
Ingredients:
• Seeds of 4-5 small cardamom
• Powdered milk -4 cups
• Sugar-2 cups
• Cooking oil or clarified butter (ghee)- 2 tbsp
• Evaporated milk
• Water-1/2 cup
Method:
• Knead hard dough by adding enough evaporated milk in powdered milk. Make into a hard ball and freeze it for 15 to 20 minutes.
• Remove it and grind it coarsely using a coarse grater.
• Heat oil in a pot and add cardamom, grated milk, sugar and water. Cook on low heat and continue to stir till water evaporates and the mix begins to come together, leaving the pot’s sides.
• You can add a few props of Kewra essence, but this is optional.
• Cool and serve cut into pieces.
This the recipe of the popular Mithai called as Barfi to which you can make your own variations.
