Fluffy Homemade Stovetop Zarda is a classic Pakistani dessert recipe. Sweet yellow-orange rice set in layers mixed with khoya and mix nuts.
TABLE OF CONTENT
- What is Zarda?
- What kind of rice to use for Zarda?
- How to soak almonds?
- How to make Zarda?
- What to serve with Zarda?
- The recipe
WHAT IS ZARDA?
Fluffy Homemade Stovetop Zarda comprises layers of sweet rice, khoya, and sweet nuts. Zarda is also called Meethay Chawal (Sweet Rice). It's a Pakistani traditional dessert, although it originated from Mughulai cuisine. Don't be fooled by its ostensibly intimidating aesthetic -- it's actually very easy to put together, just like Thick Pakistani Kheer.
WHAT KIND OF RICE TO USE FOR ZARDA?
The rice that is used for Zarda is long-grain aged basmati rice. I use the Royal Rice.
HOW TO SOAK ALMONDS?
The almonds need to be soaked overnight before peeling off the skin and slicing them into two the following morning.
- Layer the Zarda as you would in biryani.
- Contrary to popular belief, traditional Zarda is not cooked in milk.
- Milk should be used a little bit so the rice won't stick to the bottom of the pot.
- Always use a Tawa after the layering process when it's time for the "dum" (steaming process.)
- Rice- Most essential ingredient. Remember to use basmati rice.
- Sugar- Without sugar there will be no sweet rice (although you can substitute Stiva and adjust the quality to your liking).
- Cloves and Green Cardamom- I think these two ingredients are essential in every recipe, be it sweet or savory.
- Ghee- Desi Ghee is a traditional ingredient but can be substituted with oil.
- Salt- Almost every dessert needs a little bit of salt.
- Milk- Enough so the rice won't stick to the pot.
- Water- Need a lot of water to boil the rice.
- Khoya- A classic garnish for the Zarda.
- Almonds and Cashews- Remember to soak the almonds according to the recipe.
HOW TO MAKE ZARDA?
WHAT TO SERVE WITH?
Let's Make Pakistani Zarda!!!
Fluffy Homemade Stovetop Zarda
- 2 cup basmati rice
- 1½ cup sugar
- 4 ghee
- 1 tsp kewra
- ¼ tsp salt
- 2 tbsp milk
- 15 cups water
- 1 cup khoya
- 1 cup almond
- 1 cup cashews
- 1 cup tutti frutti kakronde (optional)
- Soak the almonds overnight.
- Rinse and soak the rice for 30 minutes.
- On a stovetop, on high heat, bring water to boil.
- Add in 2 green cardamoms, 2 cloves, salt, and orange food coloring.
- Parboil the rice, this step will take about 7 minutes.
- Strain the rice. Set aside.
- Now turn the heat to medium, in the same pot add in ghee and let it melt.
- Next add in 2 green cardamoms and 2 cloves.
- Add milk.
- Now start the layering process, add half of rice.
- Next add half of the sugar, Kewra and half of the kakronde.
- Next add in the rest of the rice along with rest of the sugar, kewra and kakronde.
- Wrap the lid of the pot with foil.
- Place the foil wrap lid on the pot.
- Place the tawa on the stove.
- Then put the pot on the tawa.
- Turn the stove to high for 5 minute.
- Now turn the stove to medium for 10 minutes.
- Now turn the stove to low for 15 minutes.
- Turn off the stove let it sit for 5 minutes.
- Mix everything well.
- Now add khoya and sprinkle kakronde on top.
- Mix it again.