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  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
  Cardamoms 8
  Saffron 1⁄8 Teaspoon, soaked in milk
  Lemon juice 2 Tablespoon
  Cloves 5
  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.

Recipe Summary

Slow Cooked

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Zarda Recipe