Roy Rahul 
The Western world typically thinks of Indian food and Pakistani food as being entirely different, but the reality is that there are quite a few similarities between the two cuisines. It includes what they serve at family celebrations and special events. Sweets are an important part of any such occasion, but how do the sweets in these countries compare? Are Indian and Pakistani sweets the same? Here’s what you need to know about each country’s native sweets.
Some Indian And Pakistani Sweets Are The Same
Sweets, or mithai, is a popular dessert in both India and Pakistan. Many are identical in ingredients but often with slight variations in the method of preparation. Ingredients include almonds, cashews, cardamom powder, saffron threads, khoya (milk solids), dates or jaggery (both forms of unrefined sugar) depending on what type of sweet is being made.
Most sweet dishes have ghee (clarified butter) to fry them as well as for flavour. Some common sweets that can be found in both countries include barfi, gulab jamun and jalebi. However many types of sweets are unique to either country.
Some Sweets Are Different In Ingredients
While there’s some overlap, Pakistani sweet makers have a wider variety of ingredients to work with. There’s a larger emphasis on nuts in their recipes. You might find pistachios, walnuts or almonds in your gulab jamun or burfi. They also tend to use more herbs like cardamom, saffron, fennel seeds and green tea leaves.
Differences in Texture
Pakistani sweets are often made by hand, giving them a unique texture that you won’t find elsewhere. This can be seen in traditional desserts like jalebi, which is made by dipping strings of batter into hot oil and then rolling them around on a bed of sugar syrup.
Differences in Cooking Methods
Common Indian and Pakistani sweets such as barfi, gulab jamun, and laddoo are usually made from milk solids (khoya) or paneer. These ingredients give them a dense texture and can be very filling. Most of these desserts have sugar as their primary sweetener, which is a turn-off for those on low-carb diets.
Barfi is often dipped in melted sugar syrup before being served to further boost its sweetness quotient. Some Pakistani sweets, on the other hand, tend to use condensed milk as their base ingredient. They also use desi ghee instead of normal ghee and have a lighter texture than Indian sweets. There’s less sugar involved too, not that you should worry about it since most traditional Pakistani desserts are homemade and not overly sweetened by any means!
Why Pakistani Sweets Are Famous In Other Countries?
Pakistani sweets are famous for their unique flavour and delicate texture. They are often compared to Indian desserts, but the two countries have their own distinctive flavours that cannot be found in Pakistani sweets.
Pakistani sweets are famous for a reason – they’re delicious! These light and airy treats are usually made from sugar, flour, nuts, and cardamom. They are often flavoured with rosewater or saffron and baked in a variety of shapes (such as doughnuts or triangles).
