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.
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.
Serve hot. Garnish with roasted nuts.