5 Delicious Punjabi Desserts to Make

Punjabi desserts are a delightful highlight of North Indian cuisine, offering a rich array of flavours and textures that are deeply rooted in tradition.

Known for their indulgent use of ghee, milk, and aromatic spices, these sweets have a unique ability to elevate any meal or special occasion.

We explore five delicious Punjabi desserts that are sure to satisfy your sweet tooth and bring a touch of Punjabi heritage into your kitchen.

Whether you’re a seasoned cook or a curious foodie, these recipes will help you create authentic and mouthwatering treats that celebrate the essence of Punjabi culinary traditions.

Kalakand

This milk-based dessert is very popular in Punjab and it is known for its creamy texture and slightly grainy consistency.

It is made by reducing milk to a thick consistency, similar to making khoya.

The process involves boiling the milk slowly, stirring constantly until it thickens and solidifies into a semi-solid mass.

Ingredients

• 400g sweetened condensed milk
• 300g paneer, crumbled
• ¾ tsp cardamom powder
• 1 tbsp sugar (optional)
• 1 tsp rose water (optional)
• 10 Pistachios, coarsely crushed
• 10 Cashews or almonds, coarsely crushed

Method

1. Grease a pan or a tray with some ghee or oil.
2. Pour the condensed milk into a thick-bottomed pan. Add the paneer and mix thoroughly. Optionally, add a tablespoon of sugar.
3. Reduce the heat to low and cook the mixture, stirring frequently to prevent it from sticking to the bottom of the pan. As the mixture cooks, it will begin to thicken.
4. Once the mixture has thickened, forms a cohesive mass, and starts pulling away from the sides of the pan, turn off the heat.
5. Remove the pan from the heat and stir in cardamom powder and rose water. Mix well.
6. Pour the kalakand mixture into a greased pan or tray, gently shaking the pan to spread it evenly.
7. Sprinkle coarsely crushed nuts over the top, pressing them lightly into the mixture with a spoon. Cover the kalakand and allow it to cool to room temperature, then refrigerate for a few hours to set.
8. Once set, slice the kalakand and serve.

This recipe was inspired by Veg Recipes of India.

Gajar Halwa

One of the most enjoyable Punjabi desserts is gajar halwa.

Not only is this classic dish loved in Punjab but it is eaten all over the country.

The popular sweet is made with carrots, milk, and sugar and flavoured with cardamom. The result is a delicious dessert that is perfect for any occasion.

Ingredients

• 2 cups carrots, shredded
• 2 cups of milk
• 3 tbsp unsalted butter or ghee
• ¼ cup of sugar
• ½ tsp cardamom powder
• 6 Cashews, roasted and broken

Method

1. Dry roast the cashew nuts until browned then set aside.
2. Meanwhile, pour the milk into a non-stick pan and boil until it reduces to about one cup. Stir often to prevent burning. Once done, set aside.
3. In a frying pan, melt the butter and add the carrots. Stir fry for eight minutes until they become tender and have slightly changed in colour.
4. Add the milk and cook for 10 minutes until the milk evaporates.
5. Add the sugar and cardamom powder. Cook for four minutes until the halwa begins to leave the side of the pan.
6. Remove from the heat, garnish with cashew nuts and serve.

This recipe was inspired by Manjula’s Kitchen.

Phirni

Phirni is similar to kheer but it is made with ground rice, resulting in a smoother texture.

In Punjab, phirni is typically prepared during special occasions and is known for its rich, creamy texture and fragrant flavours.

It is often garnished with slivers of almonds, pistachios, and a sprinkle of saffron, and is traditionally served in small earthen pots.

Ingredients

• 50g Basmati rice
• 1-litre full-fat milk
• A generous pinch of saffron strands
• 70g caster sugar
• 6 Cardamom seeds, pounded into a fine powder
• A handful of pistachios, crushed

Method

1. In a grinder, coarsely grind the rice to a grainy texture. Mix the ground rice with 50 millilitres of milk and set it aside, allowing the rice to soften and soak.
2. In a wide, heavy-bottomed saucepan, heat the remaining milk over medium flame for about 10 minutes, stirring frequently. Add most of the saffron strands, reserving a few for garnish.
3. Lower the heat and simmer the milk, scraping the sides of the pan occasionally and continue reducing the milk for 25 minutes. Stir often to prevent it from sticking.
4. Add the rice mixture to the simmering milk and cook on low heat for 15 minutes, stirring frequently.
5. Add the sugar and cardamom powder, ensuring the sugar dissolves completely. Continue to simmer for another 12 minutes. Turn off the heat and allow the phirni to cool slightly.
6. Garnish with crushed pistachios and the reserved saffron strands before serving.

This recipe was inspired by Maunika Gowardhan.

Panjiri

This traditional Punjabi sweet is made from whole wheat flour, ghee, sugar, and a mix of nuts and seeds.

It has a coarse, crumbly texture and is often flavoured with cardamom.

Panjiri is especially popular during the winter months for its warming properties and is considered a healthy snack, often given to new mothers due to its energy-boosting and nourishing qualities.

It is also commonly prepared during festivals and special occasions.

Ingredients

• 75g almonds
• 70g cashews
• 60g walnuts
• 20g lotus seeds
• 50g melon seeds
• 45g desiccated coconut
• 45g oats
• 80g sesame seeds
• 35g sunflower seeds
• 20g pumpkin seeds
• 40g gum arabic
• 20g whole flaxseeds
• 75-150 g raisins, adjusted to personal preference
• 175g semolina
• Ghee, as needed
• 100g white sugar

Method

1. Heat 2 tablespoons of ghee in a pot or pan, adding more as needed to maintain the level. Use a slotted spoon to fry and remove each ingredient, stirring frequently.
2. Start by frying the almonds over medium-low heat until they are dark brown and fragrant. Remove and place them in a large bowl.
3. Next, fry the cashews in the ghee until golden brown and aromatic. Set them in the same bowl.
4. Add the walnuts to the ghee and fry until they deepen in colour and become fragrant. Set them aside with the other nuts.
5. Fry the lotus seeds. Fry until they change colour. Set them aside with the other nuts.
6. Add the melon seeds to the ghee and fry until golden and fragrant. Set them aside with the other nuts.
7. Fry the coconut in the ghee. When golden, remove and set aside.
8. Fry the oats for around 10 minutes or when golden. Set them aside with the other nuts.
9. Add the sesame seeds to the ghee and fry until they are golden and fragrant. Remove and set them aside with the other nuts.
10. Fry the sunflower seeds in the ghee until they darken slightly and release a fragrant aroma. Set them aside with the other nuts.
11. Add the pumpkin seeds to the ghee and fry until they darken and become fragrant. Set them aside with the other nuts.
12. Fry the gum arabic in the ghee until it puffs up and stops spluttering.
13. Add the flaxseeds to the ghee and fry for 3-4 minutes. Remove and set them aside with the other nuts.
14. Fry the raisins in the ghee until they swell. Set them aside in a separate bowl from the other nuts.
15. Finally, add the semolina to the ghee and fry it well, stirring often until it becomes dark and fragrant, which can take up to 12 minutes. Remove and set it aside with the raisins.
16. Grind the seeds and larger nuts until coarse. Then add the smaller nuts and grind.
17. Stir in the fried raisins, semolina, and powdered sugar, adjusting the sugar to taste. Serve.

This recipe was inspired by Fatima Cooks.

Besan Ladoo

Besan ladoo is a cherished sweet in Punjabi cuisine and is often made during festivals, weddings, and special occasions.

The rich, nutty flavour of besan ladoo, combined with its melt-in-the-mouth texture, makes it a popular treat.

The traditional recipe involves roasting gram flour in ghee until it becomes aromatic and golden brown, then mixing it with sugar and cardamom before shaping it into round balls.

This sweet is appreciated for its rich taste, simplicity, and the energy it provides.

Ingredients

• ¼ cup unmelted ghee
• 110g gram flour
• 57g granulated white sugar, pulsed
• ¼ tsp + a pinch of cardamom powder
• 2 tsp chopped nuts

Method

1. In a heavy-bottomed pan, melt ghee over medium heat. Once the ghee is melted, add the gram flour to the pan. Stir well and reduce the heat to low.
2. Continue to stir on low heat As you keep stirring, the besan will become lighter and more manageable, turning into a smooth, paste-like consistency after approximately 15 minutes.
3. Remove the pan from the heat and continue stirring for about 5 minutes to let the mixture cool slightly. Allow the besan to cool for around 10 minutes.
4. Add the sugar then mix in cardamom powder and chopped nuts if desired. Stir until everything is well combined.
5. Take small portions of the mixture and press them between your palms to form balls.
6. Shape all the ladoos in the same manner and store them in an airtight container.

This recipe was inspired by Cook with Manali.

These five delicious Punjabi desserts offer a sweet journey into the heart of Punjabi culinary tradition, each bringing its own unique blend of flavours and textures to your table.

From the rich, creamy indulgence of phirni to the nutty warmth of besan ladoo, these recipes showcase the diverse and delightful world of Punjabi sweets.

Whether you’re preparing them for a festive occasion or simply to enjoy with family, these desserts promise to add a touch of sweetness and tradition to your cooking repertoire.

So, roll up your sleeves, gather your ingredients, and savour the joy of making and sharing these delightful treats that celebrate the vibrant flavours of Punjab.