White Zarda Rice is a traditional Pakistani sweet dish, which is a must for every occasion. It is easy to make and consists of simple ingredients rather than rich and calorie-dense ingredients. This white zerda is made by boiling rice with sugar flavored with cardamom, raisins, saffron, pistachios, and almonds.
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But here I did some variations in zerda, it looks a bit different from traditional orange zerda, Additionally, I added green and red coloring along with homemade khoya and ashrafian that you find in any local shop or store.
If it is hard to find, you can use Tutty Fruity instead of Ashrafi and skip a few ingredients like raisins and saffron. Additionally, you can also garnish it with small gulab jamun and chum, so let's go ahead with the preparation.
Recipe tips:
- To prepare zarda rice, it is best to use sella rice instead of basmati rice. When serving, garnish the zarda with small-sized gulab jamun and chum chum sweets, along with khoya and dry fruits. It can be stored in the refrigerator and eaten for 3-4 days.
- When using sella rice, ensure that you cook the rice completely (100%). If not fully cooked, the rice will harden after being placed in the sugar syrup. If you want to make orange or yellow zarda, add a pinch of food coloring while boiling the rice.
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To prepare zarda rice, first thoroughly wash and soak the rice in hot water, boil the water in a pan, put dry fruits in hot water, and let them remain in hot water for 5 minutes.
Then remove the skin and cut it in half. set aside
In a saucepan, pour 3 cups of water and green cardamom with sugar, bring it to a boil, and keep on stirring on medium heat until the sugar is dissolved and the syrup becomes a bit thick. Remove from the heat. Coarsely chop the ashrafian and set aside.
Prepare homemade khoya according to my recipe. I have given a link to the list below. If easily available in your area can be used as a store-bought khoya.
In a large pot, pour water along with green cardamom, bring to a boil, cover the pot, put rice in the water, stir well, and allow to cook till rice is soft.
Drain them out of the water and keep them aside.e
Heat the ghee, put cloves and cardamom, let them crackle, and pour the sugar syrup into the ghee.
Then add rice to the sugar syrup and stir to mix well, alongside putting Ashrafi into the rice and further stirring to combine well.
Keep on sitting by adding half the quantity of khoya and dry fruits, half reserved for using as garnishing, then sprinkle food colors on one side.
Towards the end, add kewra essence, coconut powder, and remaining khoya and dry fruits over rice, and allow to simmer for 10-15 minutes on a low flame.
Zarda rice is ready; transfer it to the serving tray/dish.
Serve hot zarda rice to your family and friends.s
This white zerda rice is made by boiling rice
with orange food coloring and sugar flavored with cardamom raisin, saffron
pistachio, and almond.
Ingredients:
- 3 cups of basmati rice soaked for at least 3 hours in hot water
- 150g, instant khoya
- 50g almonds
- 50g pistachio
- 50g, coconut powder
- 4-5 drops of kewra essence
- 1 cup, Ashrafi/tote fruity
- 4-5 pinches, green color
- 4-5 pinches, red color
- 5 pods, green cardamom
- 2, cloves
- ½ cup, ghee/basmati ghee
- 2 pinches, saffron optional
For Sugar Syrup:
- 250g sugar or to taste
- 2 pods, green cardamom
- 3 cups of water
How to Make White Zarda Rice?
- In a large capacity pot, pour 1 liter of water and green cardamom with 2 pinches of saffron
- Bring it to a boil, and then put the soaked and drained rice into the boiling water and stir well
- Let it cook till turns soft, drain it out through a colander, and keep it aside
- Heat the ghee in the large separate pot right after putting the cloves and green cardamom
- Let them crackle, then reduce the heat to low-medium and pour the prepared sugar syrup into the ghee
- Add boiled rice and stir to mix well, keep the flame low
- Keep stirring by adding other ingredients,ashrafi,1/2 khoya, half pistachio, along with almonds
- Now put green and red food colors, kewra essence, coconut powder, remaining khoya, almonds, and pistachio
- Allow to simmer for about 15 minutes on a low flame
- Zerda Rice is ready to serve hot
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