ZARDA
Zarda is not just a dessert but a cultural emblem in many South Asian communities, particularly in countries like Pakistan, India, and Bangladesh.Zarda, also known as sweet rice, is a vibrant and aromatic dish. This delightful dessert features basmati rice cooked to perfection and infused with rich flavors of saffron, cardamom, and a hint of rose water. It's often adorned with colorful raisins, nuts, and sometimes even edible silver or gold leaf, making it a feast for both the eyes and the palate. The combination of sweetness and fragrant spices creates a harmonious blend that captures the essence of festivity, making zarda a beloved staple at weddings, festivals, and family gatherings.Zarda has historical roots that trace back to the Mughal era, where elaborate feasts were common, and sweet dishes were a highlight. Its rich flavors and royal presentation made it a favorite among nobility.Its bright yellow hue symbolizes joy and prosperity, making it a fitting choice for celebrations.Whether enjoyed at a lavish wedding or a simple family gathering, zarda remains a beloved dessert that continues to evoke nostalgia and joy across generations.
- 4 cups sella rice
- 2 tsp yellow/orange food color
- 2 star anise
- 5 cloves
- 4 green cardamoms
- 2 lemon slices
- 1/2 inch cinnamon stick
- 2 bay leaves
- 1/2 cup butter or ghee
- 1 cup milk
- 4 cups fine granulated sugar
- 1/4 cup raisins
- 1/4 cup peeled almonds
- 1/4 cup pistachios or cashews
- 1/4 cup coconut slices
- 5 mini gulab jamun for garnish
- Edible silver leaf
- Begin by washing the rice with cold water, rinsing it 3-4 times until the water runs clear. Allow the rice to soak for 2-3 hours, then drain the water completely.
- In a large, wide cooking vessel, bring water to a boil. Add lemon slices, green cardamom, cloves, star anise, cinnamon stick, and bay leaves to the boiling water.
- Once the water is boiling, add the yellow/orange food coloring and the soaked rice. Boil the rice until it is 90% cooked, making sure not to overcook it. Drain the rice using a fine colander and set it aside.
- In the same cooking pot, melt the butter or ghee. Add the granulated sugar and milk, stirring until the sugar is fully melted and the mixture starts bubbling.
- Add the boiled rice to the pot and mix gently to ensure the sugar is evenly distributed among the rice grains. The sugar will melt and create a slightly liquid consistency in the zarda.
- Layer the raisins, almonds, coconut slices, and pistachios on top of the rice. Cover the pot with a damp cloth or cotton napkin, then tightly with the lid.
- Allow the zarda to cook on low-medium heat for 5 minutes. Reduce the heat to the lowest setting and let it sit for another 15 minutes to allow the flavors to meld together.
- Remove the lid and gently toss the zarda using a saucer or spatula to mix in the nuts and dried fruits. Garnish with mini gulab jamun, silvered almonds, pistachios, and edible silver leaf for an elegant finish.
- Serve the Pakistani sweet rice zarda warm or at room temperature, and enjoy the delicious flavors and aromas with your loved ones.