Top 5 Delectable Pakistani Desserts

Craving for Pakistani desserts in Chicago? And be sure you have it from authentic halal restaurants in Chicago; you are at the right place. Dessert on the menu makes one feel pleased after a meal. The desire to lift your mood by consuming sugar can also play a role. Sweet snacks stimulate the production of the so-called happiness hormone. Dessert condenses one’s feelings and emotions.

Pakistani desserts are mostly milk-based. Milk-based desserts can be a highly nutritious, enjoyable, and pleasurable source of vitamins, minerals, and protein. Sabri Nihari offers a variety of milk-based desserts to satisfy your sweet tooth and boost your mood by adding a touch of sweetness to your main course.


Rasmalai is a combination of the words “Ras” (juice) and “Malai” (cream). The dessert is also known as a rich cheesecake with no top layer. Hence, the name is exotic and reflects the richness of this delicate Pakistani dessert. Rasmalai unquestionably tops the list of all milky desserts. It is one of the best desserts that brings a sense of contentment to the heart on any given day.

While we believe there is a switch in gifting culture with international tastes entering the scene, it is always best to deck your plate in the delish desi-style Rasmalai.

Rasmalai is light to eat on occasion and on regular days of craving as the ingredients are not numerous and heavy. It only includes milk, milk powder, dry fruits, saffron, and the basic baking ingredients.

There are several motives to order a Rasmalai, and one of the most significant is its deliciousness. The intimate, rich, and creamy flavor can be enjoyed repeatedly, each time the craving increases. It is served cold, and you can most enjoy it in summer.


Disguised as a beverage, silky vermicelli noodles with ice cream and/or crushed ice, slithery black basil seeds (tukmaria), all immersed in a colorful bath of rose and khus syrup, with nuts drizzled on top. It is a rich and delicious summer dessert. It is a traditional dessert that both children and adults enjoy.

In the case of falooda, the whole is always greater than the sum of its parts. It engages the palate on multiple levels by being sweet, refreshing, smooth, cool, crunchy, and velvety. Even local Americans can’t resist these Pakistani street food desserts.


Even though we all have our favorite ice cream flavors, nothing beats kulfi! The dessert’s origins can be traced back to Mughal times when people discovered they might use saltpeter to keep Himalayan ice intact. This dessert is thought to have originated in northern India ( part of the Mughal Empire) in the 16th century. The Mughals added pistachios and saffron to traditional desserts that already consisted of a condensed milk mixture. Because the slow-cooked dairy becomes very creamy and thick, kulfi is creamier than ice cream and free of hard-to-swallow ice.

Traditional kulfi recipes call for heavy cream (malai) and full cream milk with beneficial additives. To make your versions of this dessert, we at Sabri Nihari even add khoa. Nuts and saffron are essential ingredients.


Gulab Jamun is indeed one of the most demanded Pakistani desserts, and the flavor is out of this world. People who are naturally sweet lovers will enjoy this delectable aroma. In other words, don’t eat more than one Gulab Jamun at a time because the sweetness can be overwhelming. You can eat Gulab Jamun both hot and cold.

We make Gulab jamun from fried dough balls soaked in sweet, sticky sugar syrup. We add a delicate rose flavor to the syrup to enhance the flavor. The main ingredients in this recipe are milk solids (there are other things, though). They are traditionally from Khoya and are essentially a “soft dough” version of regular milk. Modern varieties of Gulab Jamun use powdered/dried milk rather than Khoyan milk, but both are delectable.


Kheer derives from the Sanskrit word for milk, sheer. Sheer is an old name for sweet rice pudding. A viscous milk pudding made by cooking rice in milk in an open pan is a traditional dessert from Pakistani street foods. It has cooked rice grains dispersed in a creamy liquid created by the partial density of milk through evaporation and the thickening effect of the rice grains’ soluble starch. To make rice pudding (kheer) more convenient for our customers, we used a freeze-drying process to create a product that could be thoroughly rinsed in 5–20 minutes.

Kheer and its variants are popular with people of all ages but especially with children and the elderly.

Undoubtedly, resisting Pakistani desserts is impossible. Even so, you are not a sweet lover. These creamy and mostly cold desserts are hard to avoid. And guess what? We at Sabri Nihari serve all of them, one of the finest halal restaurants in Chicago.