Hina’s Pakistani Sweets
- 1 can sweetened condensed milk
- 2 cups and 2 tablespoons desiccated coconut
- 1 cup milk powder
- ¼ teaspoon green cardamom powder
- Food coloring
- Flavored oils or waters
- Chopped nuts
- On a low flame, warm the sweetened condensed milk. Don’t cook, just heat up.
- Once heated through, mix in the 2 cups of desiccated coconut. Don’t cook, just warm enough to mix easily) Mixture will be sticky.
- Mix in the cardamom powder.
- Once mixed together, begin adding the milk powder 1 tablespoon at a time, mixing in thoroughly.
- By the time you add in your last tablespoon of milk powder, the mixture should be dry and pulling away from your pot.
- Take off heat. Your mixture is ready to color, shape, and top.
This recipe is very versatile, and you can make many varieties and flavors. The recipe above yields about 40 pieces of different shapes. As seen in the picture, here are some ideas:
- Green food coloring, cut into diamond shape, and top with chopped pistachios.
- No food coloring, add chopped almonds to the mix, cut into squares, and then top with a whole almond.
- Pink food coloring, rose essence, roll into balls, and then roll in desiccated coconut.
Makes: approximately 40 pieces • Total Time: 30 minutes
About the Chef
Name of Chef: Hina Tariq Ahmed
Family Members: Husband – Tariq Ahmed; three boys – Tahir, Zahir, and Nasir Ahmed
Community of Residence: 4S Ranch
Hobbies & Interests: Baking and crafts
Favorite Local Activity: Hiking
About the Recipe: I make this Pakistani sweet dish twice a year on the Islamic holiday of Eid. My family waits for it to be made and we enjoy it together as well as share it with friends.
About the Chef: I am a busy mom who works from home as a project manager for a biotech company. I have three very busy boys who keep me on my toes! I love enjoying the day to day.
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