Zarda
Zarda is a dessert that embodies luxury and tradition. Its golden hues are infused from the richness of saffron and ghee. A beloved dish of Mughal and Awadhi cuisines, this sweet rice pulao is slow-cooked to perfection, allowing cardamom, rose water, and nuts to create a symphony of flavours. Each grain glistens with sugar and khoya, offering a melt-in-the-mouth experience that’s deeply comforting. Prepared for grand feasts and festivals, Zarda isn’t just a dessert—it’s a story of culinary heritage, where every bite brings the warmth of history and the aroma of celebration.
“A Timeless Dessert of Aroma and Elegance"
Prep Time
30 mins
Cook Time
25 mins
Serving Size
4
Ingredients
For the Rice:
- 1 cup basmati rice (soaked for 30 minutes)
- 4 cups water (to boil the rice)
- 4-5 cloves
- 4-5 green cardamom
- 1/4 tsp saffron strands soaked in warm milk
For the Sweetened Mixture:
- 1 cup sugar (adjust to taste)
- 3 tbsp ghee
- 1/2 tsp green cardamom powder
- Almonds, cashews, pistachios (2 tbsp each, sliced or chopped)
- 1 tbsp raisins
- 4 tbsp khoya or mawa (optional, for richness)
For Garnish:
- 1 tbsp chironji seeds (optional)
- 1 tsp rose water (optional)
Method
- Boil water in a large pot and add the cloves and green cardamom pods for flavour.
- Add the soaked rice and cook until about 70-80% done (grains should still have a slight bite). Drain and set aside.
- Heat ghee in a wide, heavy-bottomed pan over low heat.
- Add the cooked rice, cardamom powder, saffron milk (or food colour), and sugar. Mix gently to avoid breaking the rice grains.
- Sprinkle the chopped nuts, raisins, and khoya over the rice mixture.
- Cover the pan with a tight lid and cook on low heat (dum) for 15-20 minutes until the sugar melts and coats the rice, and the rice absorbs the flavours.
- Turn off the heat and allow the Zarda to rest for 5 minutes.
- Sprinkle chironji seeds and rose water for added aroma.
- Gently fluff the Zarda with a fork and serve warm as a dessert or festive treat.
