Tuesday, October 19, 2010

Zarda rice

This beautifully coloured sweet rice originates from Pakisthan.  You can either serve as a accompaniment to the main dish or as a dessert.

2 cups basmati rice
1/4 tsp orange food color
6 pods whole cardamom
1tbsp ghee
1 cup sugar
1/4 cup milk
1 tbsp raisins
1 tbsp cashews
1 tbsp slivered almonds 
1 tsp chironji
2 tsp grated orange zest
2 tbsp Khoya
Saffron threads few

Soak the rice in a bowl for 30 mins.
Boil water in a large pot with food color and half the cardamom pods. Add the rice, cook until the rice is 3/4 done and drain the water.

In a large skillet over low heat, add ghee, fry the dry nuts and raisins until slightly browned, Add milk, cardamom, saffron  and allow it to boil.  Once the milk has reached the boiling point add sugar. Cook until sugar is melted.

Add the cooked rice, Cover and cook 5 minutes. Remove from heat, add orange zest and Khoya. Mix it with fork, fluffing the rice. Serve warm.


  1. I too had recently posted a recipe for Chawal ka Meetha on my blog. Your version is a tad bit different and looks delicious.


  2. I'm a big fan of your cooking. I will surely visit your blog.