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Zarda
Pakistani Sweet Rice
Zarda, meaning 'yellow' in Urdu, is a vibrant and celebratory sweet rice dish. Made with fragrant basmati rice, sugar, ghee, and flavored with cardamom, cloves, and saffron or food coloring, it's often adorned with nuts and dried fruits, making it a popular dessert for special occasions and festivals.
๐ง ์ฌ๋ฃ
- 2 cups Basmati rice(Sela rice preferred, soaked for at least 2 hours)
- 8 cups Water(for boiling rice)
- 1.5 cups Sugar(or to taste)
- 0.5 cup Ghee (clarified butter)
- 6 pieces Green cardamom pods
- 6 pieces Cloves
- 0.25 tsp Yellow or orange food coloring(or a pinch of saffron soaked in milk)
- 0.25 cup Milk(optional, for richness)
- 0.25 cup Almonds(slivered or blanched, for garnish)
- 0.25 cup Pistachios(slivered, for garnish)
- 0.25 cup Raisins(for garnish)
- 0.25 tsp Kewra essence or orange blossom water(optional, for fragrance)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Wash the basmati rice thoroughly until the water runs clear. Soak the rice in plenty of water for at least 2 hours (or as per package instructions for Sela rice).
- 2
In a large pot, bring 8 cups of water to a rolling boil. Add the food coloring (or saffron soaked in milk) and salt.
- 3
Drain the soaked rice and add it to the boiling water. Cook until the rice is about 90-95% done (al dente). It should be cooked through but still have a slight bite.
- 4
Drain the rice immediately in a colander and rinse with cold water to stop the cooking process. Set aside.
- 5
In a heavy-bottomed pan or wok, heat the ghee over medium heat. Add the green cardamom pods and cloves and sautรฉ for about 30 seconds until fragrant.
- 6
Add the sugar and optional milk to the pan. Stir until the sugar dissolves completely and forms a syrup (chashni). Be careful not to overcook the syrup, as it can crystallize.
- 7
Gently add the drained rice to the syrup. Mix very gently to coat the rice grains evenly with the syrup, being careful not to break the rice grains.
- 8
Sprinkle the optional kewra essence or orange blossom water over the rice.
- 9
Cover the pan tightly with a lid (you can place a cloth under the lid to trap steam). Reduce the heat to the lowest setting and let the rice steam (dum) for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
- 10
Once cooked, gently fluff the rice with a fork. Garnish generously with slivered almonds, pistachios, and raisins.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing Sela rice is recommended as it holds its shape well and is less likely to become mushy.
- โDo not overcook the rice in the initial boiling stage; it will finish cooking during the steaming process.
- โWork gently when mixing the rice with the syrup to prevent the grains from breaking.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add tutti frutti (candied papaya) for a classic Zarda variation.
- Some recipes include khoya (mawa) for added richness.