The Traditional Recipe for Zarda (Sweet Rice)
Zarda is a traditional Pakistani sweet dish made with rice, sugar, nuts, and cardamom seeds. Aside from their stunning type and their colorful stippling of nuts and raisins, they have traditionally been made for special and happy occasions such as weddings and Eid.
You can also take a cooking course to learn about the different techniques for making the yummiest Zarda for your loved ones.
Ingredients and substitutions of Zarda
• Basmati Rice
• Saffron (Kesar): For bright yellow coloring and a bit of flavor.
• Water: If possible, use filtered water for the best flavor.
• Ghee (clarified butter): for richness If you prefer to make this fruitarian, exchange it for appetizing coconut oil or vegetarian butter.
• Green Cardamom Powder: For warmth.
• Almonds, cashews, and pistachios: Any variety of grilled nuts can be used here.
• Raisins: These are my favorite dried fruit, but feel free to use any that you and your family choose.
How to Make Zarda Rice
To pressure cook rice, you need to follow the instructions:
• Wash 12 cups of rice very well in water till the water turns clear from the stiffener. Then soak the rice for 20 to 30 minutes in enough water. After 20 to 30 minutes, drain all the water and store the rice sideways.
• In a 2-liter pressure cooker, pour 1 cup of water and add 18 teaspoons of saffron filaments. With a spoon, stir so that the saffron elements mix with the water. Then add 12 cups of saturated rice, followed by 5 to 6 cloves.
• Pressure Cook for 2 shrimp, or about 6 to 7 minutes on medium heat. Once the pressure relaxes, open the top and check the rice to see if it’s cooked. The rice just needs to be cooked. Mildly fluff the rice.
Making Of Zarda
• In a heavy kadai or pan, add 3 tablespoons of ghee.
• With a spoon or spatula spread ghee on all sides of the pan. This is complete so that the rice grains do not twig to the pan when cooking.
• Add the cooked rice to the pan.
• Add ½ cup of sugar.
• Sprinkling ¾ teaspoon green cardamom precipitate. You can also add 1 teaspoon of cardamom powder for a more distinct cardamom smell.
• Mix well but mildly, so that the sugar gets mixed evenly with cooked rice ounces.
• On a low flame or low heat, cook the sweet rice mixture. You will see the sugar tender and some liquid constancy in the rice.
• Stimulation of the Zarda rice mixture infrequently.
• Cook till the sugar solution dehydrates.
If the rice ounces feel hard, rubbery, or thick after cooking, then cover the pan with a moist cloth or soggy cotton rag. Then cover with a lid and cook Zarda pulao for 20 to 30 seconds on low heat.