Zarda
Recipe || Sweet Rice Recipe || How to Make Meetha Chawal with
step by step photos and Video
Zarda Rice is the traditional Pakistani/Indian sweet dessert made of sweet and fragrant yellow basmati rice loaded with crunchy nuts, chewy raisins, and khoya. It is an easy dish to enjoy as an everyday treat, but it can be fancied up to impress your guests on any occasion.
Zarda originated from the Mughals. Zarda can be quite hard to cook, but trust it's not as hard as it seems. The use of good-quality ingredients and the right cooking technique helps to make a flavorful and delicious Zarda.
It is traditionally made of fluffy rice cooked with sugar syrup, giving it that eye-catching hue and sweet flavor.
Cardamon, nuts, and dried fruits give it more flavor and texture. A popular variation of Zarda called Muntanjan is cooked with milk instead of water and is served with more yummy mixed-ins like dry fruit, khoya/mawa, colorful Ashrafi, and gulab jamun
For detailed recipes with step-by-step watch my video!
My Latest Video: Zarda Rice:
Recipe Notes:
Rice: Using good-quality aged basmati rice is essential to make perfect zarda rice. Here I used basmati rice. This is good for making zarda. Sella rice is always soaked for a few hours and then cooked until every grain is fully cooked.
Ghee: Pure ghee is good for zarda rice to make zarda aromatic and flavorful. This is another key to making Zarda delicious. Authentic and traditional zarda uses a generous amount of ghee, which also gives it a glossy look.
Color: There are many colors used in Zard., The most common color is orange, called Zarda color, while some of are use red and green colors. I have already put Mutanjan Zarda in my previous post on the blog. And this time I used orange color, whereas saffron can also be used in zarda for making it aromatic and coloring.
Flavoring: green cardamoms. Cinnamon and cloves are
also used in zarda to make the flavor.
Khoya: adds richness to the dish. This ingredient
brings flavor and taste to the zard. I strongly recommend do not skip it.
Dry fruits: Using dry fruits in Zarda enhances the taste and texture of Zarda. I used almonds and
Sugar: good quality sugar always is best to make sweetened Meetha Rice. Sugar in zarda should be equal to the rice measurement.
Tutty Fruity: Use colored tutty fruity in Zarda for just garnishing, nothing more than that, if you don’t like it or you don’t have then skip it
Sweets: I added small sizes of gulab jamun and cham cham for garnishing zarda.
You May Like This:
If you have tried this Zarda Rice, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow
and subscribe to us on YouTube to get
the latest Recipe Video updates.
How to make Zarda Rice?
Soak the basmati rice for 2-3 ho ur s. Put almonds in the hot water for 5 minutes, then peel them it could easily The skin of the almonds.
Take a pot and pour water along with the orange
food color/here you can skip the food color if you want to give other colors to
the Meetha chawal.
Bring water to a boil, then add the soaked rice into
the boiling water and let it cook. Once it is fully cooked, drain it out of the
strainer.r
Take another pot and add ghee. I keep the
quantity of ghee and half of the sugar. If you want more glossy rice, then can be
increased the measurement of the ghee can be increased.e
Once heated, add green cardamoms, cinnamon
sticks, and cloves. Let it crackle for a few seconds once the aroma rises, add
sugar and water together, and stir to combine well. Keep stirring until the
sugar is dissolved. Next, add lemon juice and kewra essence to the sugar syrup, cover, and bring to a boil..
Once gets boils add cooked rice and mix very well, then allow the rice to cook with syrup until the sugar syrup is absorbed by the rice. Don’t stir too much rice otherwise, the rice may break.
Occasionally stir in between to keep an eye on the
rice. Once the pits appear over the rice, turn down the flame and give it another 5 minutes to simmer so that the syrup gets absorbed into the rice very well.
Once zarda is cooked, allow it to cool down a
bit. Then fluff the rice up so that the rice doesn’t stick to each other. Next, begin to garnish and add Tutty Fruity, khoya, and almonds.
Transfer the zarda into the serving dish and
sprinkle the remaining khoya, almonds, and Tutti fruity. In last place, some
gulab jamun and chum chum over the rice
Serve hot zarda rice with Qehwa or Tea.
Zarda Rice is the traditional Pakistani/Indian sweet dessert made of sweet and fragrant yellow basmati rice loaded with crunchy nuts, chewy raisins, and khoya...
Ingredients for Boiling Rice:
- 750g,sella basmati rice soaked
- 1 liter of water
- 1 tbsp, orange color
For Sugar Syrup:
- 750g, sugar
- 250g, pure ghee
- 2 pods, green cardamom
- 1-inch cinnamon stick
- 2 cloves
- 1 tbsp lemon juice
- 300ml, water
- 1/2 tsp, kewra essence
For other ingredients:
- 150g, sweet murabba/tutty fruity
- 150g, khoya
- 100g, peeled almonds
- 200g,small size gulab jamun cham cham
How to make Zarda Rice?
Preparation Zarda Rice: Soak the basmati rice for
2-3 hours. Put almonds in the hot water for 5 minutes, then peel them it could
easily peel The skin of the almonds.
Boiling
Rice: take
a pot and pour water along with the orange food color/here you can skip the
food color if you want to give other colors to the Meetha chawal.
Bring water to a boil, then add the soaked rice into
the boiling water and let it cook. Once it is fully cooked, drain it out of the
strainer.r
Making
Sugar Syrup: Take
another pot and add ghee. I keep the quantity of ghee and half of the sugar. If
you want more glossy rice, then can be increased the measurement of the ghee can be increased.
Once heated, add green cardamoms, cinnamon
sticks, and cloves. Let it crackle for a few seconds once the aroma rises, add
sugar and water together, and stir to combine well. Keep stirring until the
sugar is dissolved. Next, add lemon juice and kewra essence to the sugar syrup, cover, and bring to a boil.
Cook
Zarda Rice With Syrup:
Once gets boils, add cooked rice and mix very well, then allow rice to cook with
syrup until the sugar syrup is absorbed by the rice. Don’t stir too much rice
otherwise, the rice may break.
Occasionally stir in between to keep an eye on the
rice. Once the pits appear over the rice, turn down the flame and give it another 5 minutes to simmer so that the syrup gets absorbed into the rice very well
Garnishing
Over the Zarda Rice: Once
zarda is cooked, allow it to cool down a bit. Then fluff the rice up so that the
rice doesn’t stick to each other. Next, begin to garnish and add Tutty Fruity,
khoya, and almonds.
Transfer
to the Serving Dish: Transfer
the zarda into the serving dish and sprinkle the remaining khoya, almonds, and
Tutti fruity. In last place, some gulab jamun and chum chum over the rice
Serving Tips: Serve hot zarda rice with Qehwa or Tea
*Not be duplicated, rewritten, or published
without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon