Sweet Vermicelli Pudding - with black cardamom and vanilla
Sweet Parathas - filled with date, walnut, and milk fudge
Bramble Gulgulay aka blackberry doughnuts
Gajrela - carrot rice pudding
Rabri kulfi sticks - with honey, cardamom, and bay leaf
Dar ni puri - sweet bread filled with channa daal and candied peel.
Sohan saffron honey caramels - with rose water, pistachio and almonds
Pakistani jalebi - spiralled fermented doughnuts in turmeric-infused syrup
Semolina halva ladoos - with buckwheat groats, pine nuts, aniseed and coconut.
Spiced apple samosas
Chitrali rishiki - pancakes with mulberry syrup
Mulberry and cherry fruit leather with crushed walnuts and pistachios
Fresh curd burutz cheese with walnuts, apricots, figs, and honey
Pakwan - wheat flour and jaggery rolls with aniseed.
Afghani gosh-e-fil - elephant ear-shaped fried pastry with ground pistachio and cardamom
Badami kulcha - almond and cardamom meringues
Khanfaroush - spiced saffron crumpets with honey
Meva naan - sweet bread with dried fruit
Saffron-infused zaria - sweet rice with nuts, coconut, candied fruit and khoya
Dadi's rasyawal pudding - cane sugar molasses rice pudding
Karachi halva - with pumpkin seeds and cashews
*I was given a copy of Mountain Berry & Desert Spice by Sumayya Usmani to review by the publisher, Frances Lincoln. Retails at £20 and available now from your local book retailers or online! All opinions are my own, I was not given any other compensation nor was I asked to give a positive review, please see my contact/policy page for more information.