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