BASEN KI PINNI Speciality of Kasur

My native city kasur is famous for it mithai. One of them is basen ki pinni.
Big name is Tahir Sweets Kot Badar Din Khan.

recipe4.spike-jamie.com


BESAN KI PINNI
a sweet made from gram flour

2 lbs gram flour
2 lbs sugar
1 lb khoya
8 tbsp ghee
½ cup each of almonds and pistachios, blanched and sliced

Heat ghee and put in gram flour.
Keep on stirring it on a low fire until the flour turns golden. Put in khoya and continue stirring until the khoya turns golden and the mixture turns very smooth.
Stir in sliced nuts, cardamoms and sugar. Mix thoroughly and remove from fire.
Cool it then form into round and flat balls or pinnis. Decorate on top with sliced almonds. Cool thoroughly and store in airtight container.

Sharaqpurs Gulab jaman

Picture by www.apnasharaqpur.com




Sharqpur is a small city near lahore. Gulab Jamman is a special methai of the place.

Jalabi: A rich tradition of Melas in Pakistan

Recipe by www.mysweetguide.com

Ingredients :

2 cups All purpose flour (maida)
11/2 tbsp. fine grained semolina or rice flour
1/4th tsp. baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp. saffron threads, slowly dry-roasted and powdered
3 cups sugar
2 2/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp. kewra water or rose water
Ghee or vegetable oil for frying


Method :

1.Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2.Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3.Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
4.Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5.Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
6.Deep fry them until they are golden and crisp all over but not brown.
7.Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
8.Leave for at least 4-5 minutes so that they soak the syrup.
Take them out of syrup and serve hot

Ras Malai

From www.foodjunction.org



A less favourite but very cool mithai is Ras Malai. Butt Sweets makes its best but Gourmet is not up to the mark.

Ingredients:

2 cups milk cheese
11/2-cup sugar
500 Gms fat free milk
a pinch of saffron
10-15 cardamom seeds (grind)
1 tsp rose water
Almond 3-4 tsp
Pista 1tsp

How to make the Ras boil the milk to make it thick. Boil until it becomes half to half. Now add sugar rose water cardamom saffron and heat for some time. Now for making the bowls of Malai, take the cheese and mix 2 cups sugar in it than grind it in the mixer and now bake it for 350 degrees for 35 min so that it become hard. Now make the bolls of it pore Ras (liquid sugar) in it and serve the chilled Ras Malai.