Welcome back to my cooking blog. Today I am going to make a Delicious & Tasty Pakistani Winter Food Recipe. Here I am sharing 3 delicious Pakistani recipes these recipes are very common and famous in Pakistan and also like in India. We’re almost done with the mid of December, and winter has slowly moved forward. People living in the north may be feeling the winter more than those living in other cities or provinces, a chill is still making its way into the air.
December and January bring snowfall with delicious winter food trends that never changed so far. With winter, as with all seasons, comes the food that can be best enjoyed in chill or snowy weather from the warm comforts of your home while enjoying movies with family or friends.
Three Delicious & Tasty Pakistani Winter Food Recipe:
1: Kashmiri Chai (Pink Tea) Recipe:
Kashmiri Pink Chai is a Pakistani hot beverage that is pink in color. It has a rich, creamy and sweet taste. A Kehwa (tea base) is first prepared with Kashmiri or Green Tea leaves and whole spices like star anise, cinnamon, cloves, and green cardamom. And then the Kehwa is boiled with milk and sugar to make the tea.
- Cold Water (4 cups)
- Kashmiri Tea leaves (3 tablespoons)
- Baking Soda (1/4 teaspoon)
- Salt (1/3 )
- Star Anise ( 1 piece )
- Cinnamon (1 inch)
- Cloves (3 pieces)
- Green Cardamom (5 pieces)
- Iced Cold Water (2 cups)
- Milk (1 cup )
- Kahwa (1 cup)
- Sugar (as required )
- Crushed Almond & Crushed Pistachios ( for garnishing)
- In a large sauce add the water along with Kashmiri tea, star anise, cinnamon, cloves, and green cardamom. Bring everything to a boil.
- When the boil comes add baking soda and salt. Lower the heat slightly and keep cooking till the water is reduced to half the initial amount which is 2 cups according to this recipe.
- When the water is reduced add ice-cold water along with some ice cubes from a height. Then aerate the mixture by using a ladle or another mug and pour around a cup of this tea from a height and keep doing that for the next 10 mins. It translates to ‘phaintna’ in Urdu which means to beat vigorously.
- After 10 mins you will start to see deep red bubbles on the surface of the tea. Turn off the heat and strain the liquid. This ‘Kehwa’ can be stored in the fridge for around 2 weeks.
- For preparing the milk tea, bring the milk to a boil in a saucepan. Add the sugar and pour some of the Kehwa. You can adjust the Kehwa and milk ratio according to your taste. Bring the mixture to a boil and turn off the heat. Cover the pan and give ‘dam’ for 2-3 mins.
- Pour in the serving cups and add garnish with some crushed almonds and pistachios.
2: Peanut Chikki Recipe:
These Peanut Brittles or Sing Chikki are made with just two ingredients, vegan and gluten-free. Also great protein snack. The two key ingredients for this recipe are Peanut and Jaggery. Now Jaggery can be available in different shapes and colors may also vary but just go ahead and use any kind of jaggery you can find. If you buy a block of jaggery, shredded and use in recipes like this to melt faster.
- Peanut ( 1 cup) 165 grams
- Jaggery (3/4 cup Gur) 100 grams
- Ghee (1/2 tablespoon)
- Water ( 1 tablespoon)
- Roast peanuts for 5-6 minutes on medium-low flame till crunchy and there’s no raw smell. Stir continuously so that the peanuts get roasted uniformly.
- Once roasted, transfer the peanuts to a bowl and let them cool down a bit. Once easy to handle, remove the skin by simply crushing the peanuts between your palms. Skin would come off easily. Remove all the skin and keep the peanuts ready to go.
- Place jaggery powder, ghee and water in a pan. Switch on the heat on low-medium.
- The jaggery will melt and then start bubbling away. After few minutes, it would reach hard ball stage, which you can check in 2 ways- by using candy thermometer. Hard ball stage is 250-265 F degrees. I let the syrup reach 265 F before adding the peanuts OR if you don’t have a thermometer – drop some syrup in a bowl of cold water. It will sink to the bottom and solidify. This is the right stage.
- Once the jaggery syrup reaches the hard ball stage, add the roasted peanuts to the pan and mix well till peanuts are well coated with the syrup.
- Transfer mixture to a parchment paper. You may also a plate/baking pan which has been greased well. I just prefer rolling this between two sheets of parchment paper, makes it so easy. Place another sheet of parchment paper on top and roll the mixture to 1/4 inch thickness.
- Mark lines with a knife so that its easier to cut into pieces once its set. Let the chikki cool completely.
- Once completely cool, break peanut chikki into pieces and enjoy. The chikki will get crispier as it cools down. Store in an airtight container.
3: Delicious Gajar Ka Halwa Recipe:
Gajar ka Halwa is a Pakistani/Indian dessert made using carrots and milk. It is usually garnished with nuts and raisins. Let me tell you, this is one of my favorite Pakistani desserts – the sweet flavor and texture of the carrots once it has been cooked down is out of this world! It becomes almost fudgy, which makes it so so delicious when it is served warm on a cold winter day.
- Carrot (1 kilogram Peeled)
- Milk (2 liters)
- Sugar (2 cups or to taste)
- Ghee (1 cup)
- Green Cardamon (4 to 5 pieces)
- Khoya (250 grams ) evaporated milk solid
- Chopped Pistachios for garnishing
Start by peeling and washing the carrots. This recipe requires grated carrots. You can either grate your carrots manually or by using a chopper.
Next, in a large, deep thick bottom pot, add milk and green cardamom. Boil the milk and add the chopped/grated carrots. After adding the carrots, reduce the flame to low and let the milk and carrots simmer.
Continue to cook your halwa until the milk starts to reduce and there is almost none left. This will take roughly 30 to 40 minutes. If you are using a girdle below the pot, you can even leave the halwa unattended during this time.
Once, most of your milk has been reduced (more than 75%), add ghee and sugar to the pot and let it cook for another 10-20 minutes. This is a very forgiving halwa, even after you have completely cooked the halwa and feel like you need more sugar, you can always go back and add more.
When your halwa starts drying up, you will see a little ghee separating around the edges of the pot. When this happens, turn off the flame and add the magic ingredient! Chopped up Khoya. Lastly, garnish with some sliced pistachios and serve it up, my friend!