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 often 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, 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 very much essential to make perfect zarda rice.here I used sella 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 Zarda, 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 also can be used in zarda for making aromatic and color
Flavoring: green cardamoms. cinnamon and cloves are
also used in zarda to make flavor
Khoya: adds richness to the dish this ingredient
brings flavor and taste to zarda 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 jaman and cham cham for garnishing zarda.
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How to make Zarda Rice?
Soak the sella basmati rice for 2-3 hours put almonds in the hot water for 5 minutes then peel them it could easily peel off 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 soaked rice into
the boiling water and let it cook once it is fully cooked drain them out of the
strainer
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
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 boiled add cooked rice and mix very well then allow to cook rice with syrup until the sugar syrup is absorbed with 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
pits appear over the rice turn down the flame and give it another 5 minutes to simmer so that syrup gets absorbed in 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 tutty fruity. in last place some
gulab jamun and cham cham 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 sella basmati rice for
2-3 hours put almonds in the hot water for 5 minutes then peel them it could
easily peel off 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 soaked rice into
the boiling water and let it cook once it is fully cooked drain them out of the
strainer
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
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 RiceWith Syrup:
once gets boiled add cooked rice and mix very well then allow to cook rice with
syrup until the sugar syrup is absorbed with 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
pits appear over the rice turn down the flame and give it another 5 minutes to simmer so that syrup gets absorbed in 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
tutty fruity. in last place some gulab jamun and cham cham over the rice
Serving Tips: serve hot zarda rice with Qehwa or Tea
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