Zarda is a sweet, fragrant rice dessert from South Asia. It is bright yellow and rich with nuts and spices.
introduction
Zarda is a simple sweet rice dish made with scented rice, sugar, ghee, nuts and a few whole spices. It cooks gently so the rice stays separate and turns a lovely yellow color. People serve it at celebrations and as a sweet finish to a meal.
why make this recipe
- It is easy to make and needs few ingredients.
- It tastes rich and festive without hard work.
- It works well for family meals and small gatherings.
- You can prepare most parts ahead and finish before serving.
how to make Zarda
- Rinse and soak the rice so it cooks evenly and stays separate.
- Boil water with the whole spices and food color to infuse flavor and color.
- Cook the rice mostly in the spiced water, then drain so it is 90% done.
- Fry nuts and dried coconut in ghee for a short time until they are light golden.
- Layer the partially cooked rice with sugar and some fried nuts in a pot.
- Cover and cook on dum (low heat) so flavors join and rice finishes cooking.
- Decorate the top with glazed cherries and remaining fried nuts.
Follow the Directions section below for exact steps.
Ingredients :
500g Golden Sella Rice, 400g Sugar, 2 Cinnamon sticks, 4 Cardamom pods, 3 Cloves, 1/2 tsp Lemon Yellow Food Color, 1/2 Cup Ghee, 1/2 Cup Almonds, 1/2 Cup Cashewnuts, 1/2 Cup Dried Coconut, 8 – 10 Glazed Cherries
Directions :
- Wash and soak rice 3 – 4 times. Soak for 2 hours.
- Add whole spices and food color to 2.5 litres water. Bring to a boil.
- Add rice and cook rice 90%. Strain the rice.
- Heat ghee in a vessel. Fry the nuts and coconut for 1-2 mins. Remove and set aside.
- Layer the rice on the ghee. Spread a handful of sugar on it. Add a little of fried nuts on it. Repeat it again till all the rice, sugar and fried nuts are finished.
- Decorate the top with glazed cherries and fried nuts.
- Cover and cook on dum for 10 – 15 mins.
how to serve Zarda
- Serve warm or at room temperature.
- Scoop into bowls and top with extra fried nuts and glazed cherries.
- Serve with plain yogurt or a light raita if you want a contrast.
how to store Zarda
- Cool completely, then store in an airtight container.
- Keep in the fridge for up to 3 days.
- To reheat, sprinkle a little water and warm gently on low heat, covered, so rice steam-softens.
tips to make Zarda
- Soak rice for 1.5–2 hours for best texture.
- Do not overcook rice in the boiling water; remove at about 90% done.
- Use ghee for the best flavor; you can mix a little oil if you need to reduce ghee.
- Fry nuts quickly on medium heat; they brown fast and can burn.
- Taste sugar before dum; you can adjust sweetness when layering.
- Keep dum heat low so the rice cooks gently and does not stick.
variation (if any)
- Add saffron soaked in warm milk instead of food color for a natural aroma and color.
- Use raisins or pistachios in place of some nuts.
- Add milk and condensed milk for a richer, creamier version.
- Make small individual portions in ramekins for a nicer presentation.
FAQs
Q: Can I use regular basmati rice instead of Golden Sella?
A: Yes. Basmati works well. Soak it and reduce cooking time slightly so rice stays separate.
Q: Can I reduce the sugar?
A: Yes. You can use less sugar to suit your taste. Start with 300g and adjust if needed.
Q: How do I make it without food color?
A: Use a pinch of saffron soaked in warm milk for color and aroma. Or skip color and keep it white with nuts.
Q: Can I make Zarda vegan?
A: Replace ghee with a neutral oil or vegan butter. The taste changes but it will still be good.
Q: Is this safe to make for a crowd?
A: Yes. This recipe scales well. Keep the rice layers even and use a wide, heavy pot for dum.
Conclusion
If you want to learn more about Zarda styles or ready-made options, visit Zarda BBQ: Home OLO for ideas and inspiration.
Zarda
Ingredients
Method
- Wash and soak rice 3-4 times for 2 hours.
- Add whole spices and food color to 2.5 liters of water and bring to a boil.
- Add rice and cook until it is 90% done, then strain the rice.
- Heat ghee in a vessel and fry the nuts and dried coconut for 1-2 minutes until light golden. Remove and set aside.
- Layer the rice in a pot, spreading sugar and some of the fried nuts between layers until fully stacked.
- Decorate the top with glazed cherries and remaining fried nuts.
- Cover and cook on dum for 10-15 minutes on low heat.