DOODH JALEBI

Doodh jalebi is also popular in the winter, especially for those looking for a snack late at night, with the bazaars full of people nursing hot bowls of jalebi soaked in milk.

To make jalebi, fine wheat flour and yeast are first kneaded and then stuffed into an icing cone fashioned out of cloth. The batter is then deep-fried in the shape of rings.

Just a minute after it starts frying, the batter changes colour to yellow and then to a crisp, golden brown, which indicates that they are done.

The fried jalebis are soaked in sugar syrup for a while and then served, either hot or after they are allowed to rest for some time.

PTI leader and former district nazim Raja Tariq Kiyani told Dawn he lived in Shakarparian in the 1960s, before the city of Islamabad as we know it today came to be and that his father would bring back jalebi after he was done with work.

“Only a few sweet shops would make jalebi and you could see large pots of milk in their shops as well, which would be empty by the end of the day,” he said.

A sweet shop owner in Kartarpura, Mohammad Javed, said people had a bowl in the shop while waiting for their take away order.

“Iron pots are used to store the milk because it is a widely held belief that milk stored in an iron container is healthier,” he said.

GAJAR HALWA

Gajar halwa is most famous dish all over asia. This dish is also from the Indian subcontinent. This dish is mostly made in winters. People use to have this especially on occasions. Basically it is a sweet dish and main ingredient is fresh carrots, mixed with milk, khoya and sugar. khoya is made-up of dried whole milk or milk by heating in an open iron pan, which is lower in moisture. First of all carrots got chopped and boiled in water, to get a soft texture, and take them out from water. After this take milk and boil it then put boiled carrots in it and mix well, then add khoya and sugar slowly one by one and continuously mix it without any delay. Let the milk to dry and put some nuts in the end for garnishing. Mostly it is easily available in end of October to march in Pakistan. Now a days sugar free is also made by shops due to high demand of people.

RAS MALAI

When we talk about desserts, and we have to limit ourselves in street food. then there is no better choice than Ras Malai. A traditional pakistani sweet dish that has a magic touch to enlight your taste buds. A sweet dessert that is commonly eaten in whole of the country and famously in Punjab. Ras Malai is one of the most eatable sweet dish in Pakistan. Ras Malai is an Indian dessert from Bengal. The word Ras means juice and Malaai means cream.

The recipe of Ras Malai in Urdu can be called a rich cheesecake without crust. 
This dessert is usually used in different traditions. 

This sweet dish is made with condensed milk and fresh milk is also add along eggs then baking powder and sugar is add as a sweetener. After making this all this dessert is garnished with some dry fruits like pistachios and almonds . This sweet dish is best served chilled. People mostly use this dessert after good meal as a sweet dish.