Zarda is a Hyderabadi dessert made especially during Eid and other Muslim festivals and marriages.

Time: 45 minutes


  • 1 1/2 cup soaked basmati rice
  • 1 pinch soaked saffron
  • 1/4 cup raisins
  • 4 green cardamom
  • 2 inches cinnamon stick
  • 4 tablespoon ghee
  • 1 teaspoon lemon juice
  • 3 cup water
  • 1 cup sugar
  • 1/4 cup cashews
  • 2 tablespoon chopped coconut
  • 3 clove
  • 1 bay leaf
  • 100 gm grated khoya
  • 1/4 teaspoon edible food color


  • In a heavy-bottomed pan, bring enough water to boil. Add soaked rice, cardamom, cloves, cinnamon and bay
  • leaf. Cook until rice is just 80% done. Do not cook it beyond 80%. Strain the boiled rice, spread it on the plate
  • and keep it aside for few minutes. Do not discard whole spices.
  • In another heavy-bottomed pan, heat ghee or butter. Add coconut, cashews and raisins, fry until they are light
  • golden brown. Keep the flame low and do not burn them. Add sugar and saffron water. Cook until sugar melts
  • well. Add yellow edible food colour and lemon juice. Mix and allow it to boil for 1-2 minutes.
  • Now add rice and gently mix and make sure that all the rice coats well with sugar-saffron mixture. Cook for a
  • minute on moderate flame. Sprinkle khoya all over the rice, cover the pan with tight lid and simmer on very
  • low flame for 15 minutes.
  • Once done, gently fluff up the rice with fork. If you’re bored of those regular savoury pulaos and want to try
  • something new, then this is your go-to recipe as it is sweet in taste. Transfer the pulao in a serving bowl and
  • enjoy!