If you are searching for a classic and traditional dessert, why not concoct Zarda Rice? Zarda rice is also known as meethey chawal (Sweet rice). This old-school dessert is famous for its nostalgic flavors with its deep yellowish color often served as a special dish on occasions such as festivals like Eid or weddings. Follow along with our zarda rice recipe to make your occasion more sweeter and memorable.Â
What Is Zarda Rice (Sweet Rice)?
Zarda is a dish prepared with boiled rice combining it with deep yellowish food color infused with sugar, ghee, spices, and nuts. Zarda rice is mostly served after a meal. Pulao and Qorma are the best main courses that make the perfect combo with zarda rice in Pakistan.Â
Zarda Rice Origin:
Zarda comes from the Persian word “Zard” which means “Yellow”. Zarda rice originated from the Indian subcontinent. Zarda rice was and still is a popular dish in Pakistan, India, and Bangladesh.
Zarda Ingredients:
For Boiling Rice
- Rice (Sella) 1 and 1/2 cup.
- Water 12-15 cups
- Food Color 2 TSP + Water to dissolve 1/4 cup
- Laung (cloves) 3-4
- Elaichi (Cardamom) 3-4
- Darchini (Cinnamon) 1-2 inch stick
- Salt 1/2 TSP
For Chashni (Sugar Syrup)
- Water 1-1/2 cup
- Sugar 1 cup or to taste
- Ghee 1/2 cup
- Milk 1/2 cup
- Kewra Essence 1 TSP
Garnishing
- Dry Fruits (of your choice)
- Gulab Jamun (Sweets)
- Khoya (Mawa)
How To Make Zarda Rice (Quick and Easy)
Zarda is easy but still intricate for the one who has never prepared it before. Here we are sharing an easy Zarda rice recipe in basic Pakistani style.
1. Soak the rice
Place the rice in a bowl and wash them thoroughly until the water cleans, Soak in water for 2-3 Hrs then strain.
We are using Sella rice as it’s the best choice for making zarda as it blooms great without being broken.
NOTE:Â If you are soaking the rice for a lesser time, boil them for a longer time and if you soaking for a longer time then boil them for a lesser time.
2. Boil the rice
Adding 10-12 cups of water into a pot and bringing it to a boil.
Add salt to boiling water.
Add cloves, cinnamon, and pods of cardamom in boiling water for flavor.
Now add food color pre-dissolved in 1/4 cup of water. Adding food color directly can make lumps.
Now add soaked and drained rice in boiling water and let it boil again for approx 8-10 min on high flame.
NOTE: Rice must be fully boiled almost 98%. Rice will become hard after adding into chansni if there is a shortfall left while boiling.
Strain the rice and keep it aside.
3. Make Chashni (Sugar Syrup)
In a pot, prepare chashni by adding sugar to water and letting it dissolve.
Add ghee and milk after the sugar is dissolved. Gradually cook on medium-low flame for 10-15 min. Let it simmer for a while you will find the frothy and fluffy texture of chashni.
NOTE: if you find chashni is getting hard, add a little amount of water to avoid getting it thicker. You just have to dissolve the sugar.
Once the chashni is ready, Add the boiled rice to chashni keeping the flame high. Mix the rice well so they are fully coated with chashni. Once the rice is fully coated, lower the flame to medium.
Let it simmer until the water dries up from the rice.
When you find zarda is no more watery and you find more rice than water at the surface, Add kewra essence (if using).
Now add nuts of your choice to enhance the flavor.
4. Steam the Rice
Steam the rice upto 10 minutes to develop taste and texture. You can also wrap a lid of a pot using a piece of cloth or foil for perfect steaming.
After steaming for 10 min, turn off the flame and let the pot be covered for 10 to 15 minutes so that the rice can absorb the inner moisture. It enhances the flavors.
The Zarda Rice is ready to serve!
Add-ins:
- Raisins (Kishmish), Pistachios (Pista), Almonds (Badam), Dried Coconuts (Khopra), and Cashews (Kaju) are the nuts added in zarda. You can add them directly or semi-boiled before steaming the rice.Â
- Giving a finishing touch or roasted nuts before serving enhances the flavor and aroma of the dish.
- To make your zarda more presentable, sweeter, and flavor full, Dress it up with some pieces of Gulab jamun (Sweet) and crumbles of khoya (mawa).
- For juicy and citrus flavor. You can add orange juice instead of kewra.
Pro Tips:
- Place a flat griddle or tawa underneath the pan to diffuse the heat. This will not let the rice stick to the bottom of the pod.
- Use a lightweight nonstick Dutch oven for making zarda. This will reduce the risk of sticking rice to the bottom.
- If you want to store Zarda for later use, keep it in the fridge for up to 3 days. You can also freeze it for a month in an air-tight container as well. Make sure you sprinkle a little amount of water depending on how firm the rice is before reheating. This will help in maintaining the texture and flavor of rice.
Easy Zarda Rice Recipe – Sweet Rice Recipe
Ingredients
For Boiling Rice
- 1 1/2 cup Rice
- 12-15 cup Water
- 2 tsp Food Color
- 3-4 cloves Long
- 4 pods Cardimom (Elaichi)
- 2 inch Cinnimon Stick
- 1/2 tsp Salt
For Chasni
- 1 1/2 cup Water
- 1 cup Sugar or to taste
- 1/2 cup Ghee
- 1/2 cup Milk
- 1 tsp Kewra Essence
Garnishing
- Dry Fruits of your choice
- Gulab Jamun
- Khoya
Instructions
Soak The Rice
- Take the rice and rinse it thoroughly in a bowl until the water runs clear. After rinsing, soak the rice in water for 2-3 hours, then strain it.For preparing zarda, we recommend using Sella rice as it is an excellent choice. It blooms beautifully without getting broken during the cooking process, resulting in a perfect texture for your zarda.
Boiling The Rice
- In a pot, bring 10-12 cups of water to a boil.Once the water is boiling, add salt to enhance the flavor.For an aromatic touch, add cloves, cinnamon, and cardamom pods to the boiling water.To ensure even distribution of food color, dissolve it in 1/4 cup of water before adding it to the pot. Adding food color directly may result in lumps.Now, carefully add the soaked and drained rice into the boiling water and allow it to boil again for approximately 8-10 minutes over high heat.Strain the rice and keep it aside.NOTE: Rice must be fully boiled almost 98%. Rice will become hard after adding into chansni if there is a shortfall left while boiling.
Making of Chashni
- In a pot, prepare the sugar syrup (chashni) by adding sugar to water and stirring until it dissolves completely.After the sugar is dissolved, add ghee and milk to the pot. Cook the mixture over medium-low heat for 10-15 minutes, allowing it to simmer and develop a frothy and fluffy texture.Note: If you notice the sugar syrup becoming too thick, add a small amount of water to prevent it from hardening. The goal is to dissolve the sugar without making the syrup thicker.Once the sugar syrup (chashni) is ready, add the boiled rice to the pot while keeping the heat high. Mix the rice well, ensuring that every grain is coated with the syrup. Once the rice is fully coated, reduce the heat to medium.Allow the rice to simmer until the water evaporates, and you observe more rice than liquid on the surface.When the zarda is no longer watery and the rice becomes the dominant element, add kewra essence (if using) to enhance the flavor.Finally, add your choice of nuts to further elevate the taste of the dish.
Steam the Rice
- To enhance the taste and texture of the rice, steam it for approximately 10 minutes. For optimal steaming, you can cover the pot with a lid wrapped in a cloth or foil.Once the rice has been steamed for 10 minutes, turn off the heat and allow the pot to remain covered for an additional 10 to 15 minutes. This resting period enables the rice to absorb the residual moisture, enhancing the flavors.Your delicious Zarda Rice is now ready to be served!
Add-ins:
- Raisins (Kishmish), Pistachios (Pista), Almonds (Badam), Dried Coconuts (Khopra), and Cashews (Kaju) are the assorted nuts commonly used in zarda. You have the option to add them directly to the rice or semi-boil them before steaming.To elevate the flavor and aroma of the dish, adding a final touch of roasted nuts before serving is highly recommended.For an enhanced presentation and sweeter taste, you can garnish the zarda with pieces of Gulab Jamun (a sweet Indian dessert) and crumbled Khoya (mawa), a type of dried milk solids.If you prefer a juicy and citrusy flavor, you can substitute kewra with freshly squeezed orange juice.These additions will make your zarda more visually appealing, sweeter, and bursting with delightful flavors.
Pro Tips
- To prevent the rice from sticking to the bottom of the pot, place a flat griddle or tawa underneath the pan. This helps to distribute the heat evenly and avoids any potential sticking.For cooking zarda, it is recommended to use a lightweight nonstick Dutch oven. This type of cookware minimizes the chances of the rice sticking to the bottom, making it easier to cook and serve.If you plan to store zarda for later consumption, you can refrigerate it for up to 3 days. Alternatively, you can freeze it for up to a month in an airtight container. Before reheating, sprinkle a small amount of water on the rice based on its firmness. This step helps to retain the texture and flavor of the rice when reheating.These tips will ensure a hassle-free cooking experience and help preserve the quality of zarda for future enjoyment.
Notes
- To prevent the rice from sticking to the bottom of the pot, place a flat griddle or tawa underneath the pan. This helps to distribute the heat evenly and avoids any potential sticking.
- For cooking zarda, it is recommended to use a lightweight nonstick Dutch oven. This type of cookware minimizes the chances of the rice sticking to the bottom, making it easier to cook and serve.
- If you plan to store Zarda for later consumption, you can refrigerate it for up to 3 days. Alternatively, you can freeze it for up to a month in an airtight container. Before reheating, sprinkle a small amount of water on the rice based on its firmness. This step helps to retain the texture and flavor of the rice when reheating.
- These tips will ensure a hassle-free cooking experience and help preserve the quality of Zarda for future enjoyment.
- If you are soaking the rice for a lesser time, boil them for a longer time and if you soaking for a longer time then boil them for a lesser time.
FAQs
What type of rice is best for making Zarda rice?
Its best to use Sella rice for making Zarda as it stays fluffy without being broken.
Should I rinse the rice before cooking?
It is essential to rinse the rice before cooking to remove any dirt from it.
How long should I soak the rice before cooking?
It entirely depends on the type of rice you are using. Soaking any variety of rice for 30 minutes is the optimal timing.
Can I use any food coloring for the vibrant color?
Saffron (zafran) is traditionally used as a food coloring agent in Zarda. However, nowadays, it has become easier and more common to use artificial food coloring in the preparation of this delightful sweet rice dish.
What are the essential ingredients for Zarda rice?
Zarda is a flavorful dish created by combining rice with a luscious sugar syrup. The addition of nuts and sweet ingredients further enhances its taste and adds an extra layer of deliciousness.
Can I use other types of sweeteners instead of sugar?
Sugar is an essential ingredient in making Zarda. The use of sugar syrup (chashni) is key to achieving the desired level of sweetness in this delightful dish.
How do I prevent the rice from sticking to the bottom of the pot?
Use non stick pan or pot to make zarda. Make sure to use tawa underneath the pot while steaming rice.
Can I add nuts and dry fruits to the Zarda rice?
To enhance the flavour and aroma of zarda rice add nuts and dry fruits in it. You can also top it with roasted nuts, it gives a flavor of yum.
Is it necessary to add saffron for flavor and color?
Saffron enhance the flavour and add good color in zarda but its not necessary to use saffron you can use food color to add color in zarda.
How long does it take to cook Zarda rice?
Soaking rice,boiling them, straining, preparing chachni, steaming rice, and chopping nuts take good time. Estimated total time to cook zarda is 1 or 1.5 hrs depending on your stove heat, the pan and the rice you are using.
