|Rice||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Ghee||3⁄4 Cup (12 tbs)|
|Chopped blanched almonds||2 Tablespoon|
|Chopped blanched raisins||2 Tablespoon|
|Chopped blanched pistachios||2 Tablespoon|
|Chopped blanched cashew nuts||2 Tablespoon|
|Saffron||1⁄8 Teaspoon, soaked in milk|
|Lemon juice||2 Tablespoon|
|Kewra water||1 Teaspoon|
1. In a heavy-bottomed pan boil 2 cups of water and add the saffron.
2. Now add rice which has "been soaked in water for an hour.
3. Half cook and strain.
4. Make a syrup with sugar and a cup of water.
5. In the pan melt butter or ghee, add whole cloves and slightly crushed cardamoms.
6. Add sugar syrup and cook for a little while.
7. Put in the rice and cook covered with a well fitted lid, till the butter and sugar have been soaked fully into the rice.
8. Add lemon juice and half of the nuts and raisins and cook on a good fire for about 10 minutes and then on a slow fire for another 10 minutes.
9. Soak the remainder of the saffron in milk and lastly sprinkle on to the cooked zarda along with a few drops of kewra and orange colouring.