Royal Falooda / Falooda recipe / How to make falooda from scratch at home
As of Ramzan, I have prepared this Royal Falooda right from the scratch which describes the making of rose jelly, rose milk, cooking falooda vermicelli and layering. Just like that I forgot to click pictures, so do check out my video for the texture and consistency. Let me share the recipe…
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.
Fried onions with lemon slices, coriander leaves and green chillies
Haleem with Ghee Rice and Naan
Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
Remove the lid of the pressure-cooker, when the pressure subsides.
Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
Pour in the boiled wheat berries (it should be mashed well), give a stir.
Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
Cook in low flame for 30 to 40mins.
Mash the meat with a wooden spoon while stirring the gravy once in a while.
Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.
Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.
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