Zarda Recipe
Ingredients
| Rice | 1 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs) | |
| Blanched almonds | 2 Tablespoon | |
| Kishmish, pistachios and cashew nuts blanched and chopped : 2 tbsp each | ||
| Cardamoms : 7 to 8 | ||
| Saffron : 1/8 tsp soaked in milk. | ||
| Lemon juice | 2 Tablespoon | |
| Cloves : 4 to 5 | ||
| Kewra water | 1 Teaspoon | |
Directions
1. In a heavy-bottomed pan boil 2 cups of water and add the saffron.
2. Now add rice which has "been soaked in water for an hour.
3. Half cook and strain.
4. Make a syrup with sugar and a cup of water.
5. In the pan melt butter or ghee, add whole cloves and slightly crushed cardamoms.
6. Add sugar syrup and cook for a little while.
7. Put in the rice and cook covered with a well fitted lid, till the butter and sugar have been soaked fully into the rice.
8. Add lemon juice and half of the nuts and raisins and cook on a good fire for about 10 minutes and then on a slow fire for another 10 minutes.
9. Soak the remainder of the saffron in milk and lastly sprinkle on to the cooked zarda along with a few drops of kewra and orange colouring.
2. Now add rice which has "been soaked in water for an hour.
3. Half cook and strain.
4. Make a syrup with sugar and a cup of water.
5. In the pan melt butter or ghee, add whole cloves and slightly crushed cardamoms.
6. Add sugar syrup and cook for a little while.
7. Put in the rice and cook covered with a well fitted lid, till the butter and sugar have been soaked fully into the rice.
8. Add lemon juice and half of the nuts and raisins and cook on a good fire for about 10 minutes and then on a slow fire for another 10 minutes.
9. Soak the remainder of the saffron in milk and lastly sprinkle on to the cooked zarda along with a few drops of kewra and orange colouring.
Chef
