ZARDA @Simple Pakistani Cuisine
#zarda_recipe زردہ#
Zarda (Hindi: ज़र्दा, Urdu: زردہ, Bengali: জর্দা ) is a conventional boiled candy rice dish, local to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamoms, raisins, pistachios or almonds. The call Zarda comes from Persian phrase 'zard' زرد meaning 'yellow', subsequently named for the reason that meals coloring delivered to the rice offers it a yellow color. Zarda is commonly served after a meal. In the Indian subcontinent, zarda changed into and nevertheless stays a popular dessert on unique activities along with weddings. It is very just like Sholezard, an Iranian dessert.
Often in Pakistan, rather than yellow food coloring, more than one food hues are delivered so the rice grains are of multiple colorings. Additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious events. There also is a popular use of raisins, and other dried culmination to dish.
Dating lower back to Mughal India, zarda had a variation with an addition of small fried sweetmeat pieces called 'Mutanjan'. This dish was a favourite of Emperor Shahjahan and was regularly made on his request. This rice dish turned into made for visitors at special banquets.Make positive you operate elderly BASMATI rice. And that too the high-quality best available!
If youre the usage of Sella rice considering its the very best grain to address, you want to parent out from which sort of Basmati the Sella has been made. Remember, Sella is just a method of parboiling and can be carried out on any rice grain so that doesnt assure your Zarda to pop out perfectly cooked RATHER the TYPE of rice youre the usage of. Super Kernel Basmati (Sella or normal) is what you need!
The sort of sugar youre using topics! Is it from sugar cane or beets or some other source? The sweetness defines how lengthy you need to boil your rice before adding sugar to it. Only use first-rate granulated sugar in case you are following this method!This brief and exceptional smooth zarda recipe makes use of an clean method that results in a scrumptious, flavour-packed dish with very primary elements out of your kitchen.
- Make positive you use exceptional granulated sugar if following this recipe.
- The desire of nuts is completely up to you. Use something you want!
- Use the first-rate quality Basmati rice. If using Sella rice, make sure its from fantastic kernel Basmati.
- Always use a large cooking pot (huge now not high) for making basmati. That lets in rice to swim in water and it doesnt damage from personal weight.
- Do now not stir! That facilitates every rice grain preserve its form.
- When reheating, sprinkle a few bloodless milk and microwave or reheat in oven.
- It’s high-quality to use Sella basmati rice, but I use ordinary long grain basmati rice and it works perfectly properly in this recipe. However, if you do have sella rice then pass for it whilst making Zarda.
- To make the chashni or sugar syrup, begin with the aid of heating ghee in a pot. Add cardamom and clove and roast for a minute or so until fragrant.
- Now upload the sugar and water. On medium heat, gently stir in order that the sugar dissolves completely. Don’t do this on high warmness, as sugar burns honestly fast.
- When the sugar syrup starts foaming, the chashni or sheera for zarda is ready.
Watch full video for complete recipe
INGREDIENTS:
- Rice (sella) 1 kg
- Sugar 1 kg
- Ghee 250 gm
- Milk 1 cup
- Tutti fuiti/Ashrafi Murabba 1/2 cup
- Coconut strips 2 tbsp
- Raisins 2 tbsp
- Cloves 9-10
- Green Cardamom 5-6
- Yellow food colour
Instructions
- In a huge pot, deliver the water to boil and then add the rice.
- Mix in the yellow food coloration if the use of.
- Cook until the rice is parboiled, about three/4 cooked via.
- Immediately pressure the rice and set apart.
- Now within the equal pot (after draining the water), upload the ghee.
- Add the cardamom and clove, and let them roast for a minute or so, until aromatic.
- Now upload the sugar and water, and medium heat, gently stir until sugar has completely dissolved.
- Once the sugar has dissolved, add the rice and blend in order that the sugar syrup coats the rice calmly.
- Add the raisins, mix and cowl the rice for a couple of minutes.
- Remove the lid, and add the relaxation of the nuts, and blend them thoroughly.
- Now lessen the heat of the range to low, upload a flat tawa and region the pot on it. Cover tightly, and let the rice whole cooking on low heat for about 15-20 minutes.
- This technique of cooking in steam is referred to as ‘dum’ and the timings can also vary until the rice is absolutely cooked through. However, the rice does want to be on dum for at the least 15-20 mins, because the sugar needs to be absorbed absolutely through the rice. If the rice is not steamed for the perfect time, the rice turns into hard.
- Once the rice is cooked, serve it in a bowl topped with extra crushed nuts.
