5 Pakistani desserts you can make with Jaggery powder

28-Sep-2018

5 Pakistani desserts you can make with Jaggery powder

Jaggery Powder isn’t a rare ingredient to use in desserts around the world but the way it’s used in Pakistani desserts makes it very unique because it’s not just used in replacement of sugar but it is one of the main ingredient that contributes to the whole flavor of the dessert. These desserts are served on different occasions and festivals in Pakistani household also as after dinner desserts. So out of many of these desserts we have chosen 5 to share here.

Jaggery Powder isn’t a rare ingredient to use in desserts around the world but the way it’s used in Pakistani desserts makes it very unique because it’s not just used in replacement of sugar but it is one of the main ingredient that contributes to the whole flavor of the dessert. These desserts are served on different occasions and festivals in Pakistani household also as after dinner desserts. So out of many of these desserts we have chosen 5 to share here.

Gur ka halwa

Ingredients:

  • 1/4 cup Ghee
  • 1 cup Fine Sooji / Semolina
  • 1/2 cup A-1 Jaggery powder Soaked in 2 cups of warm water
  • 1 tsp Cardamom Powder
  • 10-15 strands Saffron
  • 100 g Khoya Grated
  • Almond and Pistachio slivers for garnishing

Method:

  1. Heat ghee in a heavy bottom pan.
  2. Add sooji and roast the sooji until golden brown on low flame.
  3. Add A-1 Jaggery powder dissolved in water, cardamom powder, saffron and khoya and mix well.
  4. Cook until halwa thickens and sooji is cooked.
  5. Garnish with almond and pistachio slivers.
  6. Serve hot.

Gur ki kheer

Ingredients:

  • ½ (80 grams) Rice  
  • ¾ cup (finely crumbled) (150 grams) A-1 Jaggery powder
  • 1-liter Full cream milk
  • 8 to 10 Almonds
  • 8 to 10 Cashew nuts
  • 2 tbsp. Raisins
  • 5 to 6 Cardamom

Method:

  1. Take milk in any vessel and place it on flame for simmering. Finely chop Almonds-Cashews. Clean raisins and peel cardamom to make powder.
  2. Thoroughly clean ½ cup rice and wash well. Soak in water for 2 hours. After this strain rice and drain excess water.
  3. When the milk starts boiling, mix rice into it. Stir the kheer with a ladle and after one simmer, reduce the flame. Keep stirring for every 1 to 2 minutes. This is to prevent milk from catching at the bottom.
  4. Take ½ cup water and A-1 Jaggery powder in another vessel and place it on flame for heating. When the Jaggery powder dissolves in water, turn off the flame.
  5. When the rice is soft, add cashews, raisins and almonds into it. Rice have blended well in milk, now add cardamom powder in it. Kheer is ready, turn off the flame and allow it to cool down.
  6. When the kheer cools down, strain the Jaggery syrup through a sieve and mix it to the kheer. Kheer is now ready, transfer it to a serving bowl and garnish with chopped cashews and almonds.

Gur ki seveyyan

Ingredients:

  • 2 cups of A-1 vermicelli
  • 1 and half cups of A-1 Jaggery powder
  • 1.5 liters of boiling water
  • 1 cup of butter – melted and strained (Ghee)
  • 5-6 sliced almonds
  • 5-6 sliced pistachios
  • ½ tsp nutmeg powder
  • a pinch of saffron
  • 1 tsp of ground cardamom

Method:

  1. Add the A-1 Jaggery powder to water and allow it to melt whilst boiling the water.
  2. Add half to three quarter cup ghee to the vermicelli and cook on a mild heat until the vermicelli starts to get golden brown.
  3. Carefully pour the hot Jaggery syrup to the cooked vermicelli. The vermicelli will start to bubble and cook so be careful that you don’t get splattered. Add the ground nutmeg, cardamom and saffron to the mixture.
  4. Keep stirring until the mixture becomes fairly solid and doesn’t stick to the saucepan. If you like ghee, you can add the remaining ghee to the vermicelli but it’s not necessary.
  5. Garnish with almonds and pistachio and serve it hot on its own or with vanilla icecream.

Guramba

Ingredients:

  • 1 cup A-1 Jaggery powder
  • 3 raw mangoes
  • 3 cup water
  • ½ cup ghee
  • ½ cup wheat flour

Method:

  1. Peal the raw mangoes and slice them into long pieces
  2. Add 1 cup A-1 Jaggery powder and the sliced raw mangoes into 3 cups of water, then put it on flame.
  3. When the Jaggery powder is mixed well in the water, take it off the flame and put it aside.
  4. Take another pan add ½ cup ghee and ½ cup wheat flour in it.
  5. Stir it consistently until its light brown.
  6. Slowly and carefully pour the Jaggery syrup into the pan while stiring.
  7. When its blended well and the mixture is slightly thick, take it off the flame.
  8. Pour it in a bowl and its ready to serve.

Gur ke chawal

Ingredients:

  • 500 grams  Rice
  • 350 grams Jaggery powder
  • 150 gram Ghee
  • Nuts as per need
  • 1 cup milk

Method:

  1. Soak the rice into water.
  2. Add the A-1 Jaggery powder into the milk and let it dissolve well.
  3. Take a pan and add ghee in it.
  4. Once the ghee is hot, pour the Jaggery Powder syrup in it and stir it. 
  5. Boil the soaked rice and drain them.
  6. Add the boiled rice into the syrup and let them cook for a while. 
  7. When the syrup is absorbed in the rice, add nuts and mix the rice.
  8. Put the lid on and let the rice cook for 10 more minutes.
  9. Take the pan off the stove.
  10. Serve the rice hot with garnished nuts.

 

No matter what region you belong to these recipes are a must try, to experience the most unique dessert you’ve ever had. You can order A-1 Jaggery Powder very conveniently online from A-1 spices’ website sitting anywhere around the world.

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