Zarda Pulav or Sweet Rice is prepared as a dessert most commonly during Ramzan and at times of Holi. This is most commonly prepared as a dessert in north Muslim weddings, also called as a Meeti Chawal, as it is sweet.
Zarda Pulao is very simple and easy to prepare, and a richest dessert whereas is flavored with cardamom, saffron, flavored spices and consists of dry fruits like cashew nuts, kalonji, badam/almonds and raisins.
Zarda Pulao / Zarda Rice / How to make Zarda Rice
Due to the beautiful color and wonderful aroma thought of preparing it for Holi. Let me share the recipe…
Basmathi rice – 1 cup
Sugar – 1 cup
Saffron strands – 10 to 15 strands
Desiccated coconut or slices of dry coconut – ½ cup
Ghee/Clarified butter – ½ cup
Salt to taste
Bay leaf – 1 no
Cinnamon (1”inch stick) – 1 pieces
Cloves – 4 nos
Cardamom – 3 nos
Cashew nuts – 20 nos
Raisins – 15 nos
Chironji – 1 tbsp
Making of Zarda Pulao / Zarda rice –
Soak saffron strands in ¼ cup of warm water and keep it aside.
Blanch the almonds/badam and slice them to pieces.
Heat 3 cups of water in a heavy bottomed vessel, add cloves, cinnamon, bay leaf and cardamom to it, wait until it boils.
Add the rice to the boiling water and cook for almost 90%.
Drain the water from the rice and keep it aside.
Heat ghee/clarified butter in a kadai, add the cashew nuts, chironji, almonds and cook until they start turning golden brown in color.
Add the raisins, desiccated coconut and cook until they double in size, make sure they don’t get burnt.
Add the sugar and cook until the sugar melts.
Pour in the saffron water and mix it well (make sure no lumps are formed).
Add the rice once the sugar gets melted, stir it well so that the sugar syrup will coat the rice.
Cover the vessel with a lid, keep in low flame and cook for 10 to 15 mins.
After 15 mins, remove the lid from the vessel, stir it gently with a ladle.
Have seen too many recipes from my blogger friends with this Kodo millet, me being lazy finally got this Kodo millet / Varagarisi from the market and started wondering what to start first with this. Usually as everyone I too have little sentiments and thought of doing something which taste sweet with this Kodo Millet. As of Pongal tomorrow, I have planned to start up this Kodo millet rice with a version of Sweet Pongal and this resulted in this recipe “SWEET PONGAL WITH KODO MILLET RICE”.
The taste was too good and texture was awesome, it gets melt in the mouth even though we can feel the induvidual ness of kodo millet rice (can feel the balls getting melted in the mouth). You can adjust the quantity of Jaggery as per the taste.
Let us move on to the recipe…
Sakkarai Pongal / Sweet Pongal
Kodo millet rice / Varagarisi – 1 cup
Jaggery (Coconut sugar jaggery / Vellam ) – 1 ½ cup
Milk – 2 cup
Moong Dal – ½ cup
Ghee / Clarfified Butter – 2 tbsp
Cashew nuts – 10 nos
Raisins – 5 nos
Grated Coconut – 1 ½ tbsp
Kodo millet rice /Varagarisi and moong dal getting boiled
With Jaggery (Coconut Jaggery)
With grated coconut
Cashewnuts and raisins in ghee/clarified butter
with Cashew and Raisins
Varagarisi Sakkari Pongal / Kodo Millet sweet Pongal
Sakkarai Pongal / Sweet Pongal
Clean and wash the Kodo millet rice / Varagarisi in water. Drain it and keep aside.
Take 2 cups of water in a heavy bottomed vessel, bring it to boil.
Boil the moong dal to mashing consistency.
Add in the cleaned rice and allow it to boil. Once its half boil add in the boiled moong dal and milk. Continue boiling in medium flame till gets completely boiled.
Add in the crushed jaggery, stir once in a while until it gets melted.
Add in the grated coconut and drop it a tbsp of ghee/clarified butter.
Heat another tbsp of ghee in a tadka, add in the cashewnuts and wait till it turn to golden brown.
Add in the raisins and wait for few seconds till the raisins increases in size.
Pour it to the rice, give a stir and keep in low flame for 5 mins.