Zarda (Pakistani Sweet Rice)
This delicious Zarda combines fragrant sella basmati rice cooked in a sweet, aromatic syrup of sugar and cardamom. Topped with a colorful mix of nuts, raisins, and dried coconut, it’s a bright dessert that’s perfect for festive occasions or family gatherings. Simple to make and irresistibly flavorful!
Ingredients
- 2 cloves
- 1 star anise
- ¼ teaspoon salt
- 1 cup sella rice see note
- ¼ teaspoon orange food color
- 2 tablespoon ghee or unsalted butter
- 3 green cardamom
- 1 cup white fine granulated sugar
- 3 tablespoon whole milk
- 2 tbsp raisins
- 2 tbsp almonds blanched and peeled
- 2 tbsp pistachios unsalted
- 2-3 tbsp dried coconut
Garnish
- Dried coconut
- Pistachios sliced
- Almonds Sliced
- Khoya or mawa
- Edible silver leaf
Instructions
- Wash the rice until the water runs clear, then soak for 2–3 hours in lukewarm water.
- In a large pot, bring 1.5 liters of water to a boil. Add cloves, star anise, and salt.
- Add the soaked rice and food color to the boiling water. Cook on medium heat until the rice is about 90% done, around 6–8 minutes.
- Strain the rice in a colander and rinse with cold water to stop the cooking process. Set aside.
- In a large wok or heavy-bottomed pan, heat ghee over medium heat. Add cardamom pods and toast for about 30 seconds until fragrant.
- Add sugar and milk, stirring until the sugar melts. Avoid letting the sugar crystallize.
- As soon as the sugar has fully dissolved, add the cooked rice. Gently mix to coat the rice evenly with the syrup.
- Increase the heat to medium-high and cook for 2–3 minutes, stirring occasionally, until most of the liquid evaporates. The rice should be slightly wet but not drowning in water.
- Sprinkle pistachios, dried coconut, blanched almonds, and raisins over the rice.
- Reduce the heat to the lowest setting, cover the pot, and let the rice steam (dum) for 10–12 minutes, until fully cooked. To protect the rice from sticking to the bottom of the pot, place a metal trivet or tawa under it.
- Once the moisture has evaporated, uncover the pot and fluff the rice gently with a fork or a wide spatula. Let it rest uncovered for 8–10 minutes.
- Transfer to a serving dish and garnish with extra dried coconut, sliced pistachios, sliced almonds, khoya, and edible silver leaf. Serve and enjoy!
Video
Notes
- You can sub sella with basmati rice but soaking and cooking time will vary. Refer to these changes if you are using basmati rice.
Nutrition
Calories: 542kcalCarbohydrates: 100gProtein: 6gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 21mgSodium: 155mgPotassium: 241mgFiber: 3gSugar: 56gVitamin A: 35IUVitamin C: 1mgCalcium: 58mgIron: 1mg
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