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.
Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.
A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…
Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.
Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…
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Semolina – 2 cups
Desiccated coconut – 1 cup
Sugar – ½ cup
Yogurt/Curd – ¾ cup
Baking powder – 1 tsp
Salt – ¼ tsp
Rose essence – 2 tsp
Butter (melted) – ½ cup
Lemon juice – 1 tbsp
Almonds/Badam or Cashew or Pistachios – 15 nos
Making of Basbousa –
Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
Preheat oven to 18o degree C.
In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
Gently remove the pieces.
Butter, semolina, desiccated coconut, baking powder, yogurt all together