Zarda Pulao or Meethe Chawal is a sweet rice preparation, deliciously infused with cardamom and saffron. A family favourite, this recipe is a great dessert and is quite easy to make as well. Here is how to make Zarda in a traditional North Indian style.
We usually like eating savoury, unique rice-based dishes such as Spinach Rice, Thai Pineapple Fried Rice, Ellu Sadam etc. And they all definitely taste yummy but what if I tell you that you can make sweet rice which can be eaten as a dessert or as an accompaniment with your meals, would you believe me?
Meethe Chawal or Zarda Pulao is a sweet rice preparation. My mom has been making this recipe, year after year since my childhood for Diwali. Laden with ghee and dry fruits and full of flavors from saffron and rose water, this Sweet Rice or Zarda is one of my favorites dishes.
This delicious cardamom and saffron flavored sweet rice provides a wonderful end to any meal. It is also easy to cook and loved by both children and adults alike.
Meethe Chawal can be served as a dessert or you could feast upon it even during brunch or dinner. It actaully goes well any spicy non veg curry like Bhuna Gosht or Indian Mutton Curry.
Here is the easy and simple recipe to make this delicious zarda pulao. Do give it a try. BTW, for more such interesting recipe, do not forget to follow me on Facebook, Twitter, Instagram, and Pinterest. Hurry!
What is Zarda?
Zarda is a sweet rice preparation were rice is cooked with sugar, saffron and dry fruits. It is made especially for festivals and wedding and is served as dessert.
Tips to make best Zarda
The rice doesn’t cook once sugar is added to it. So make sure the rice is cooked properly before adding sugar to it. But also make sure to not overcook the rice. It will result into a mushy Zarda Pulao.
Muslim style Zarda has some khoya added to it too. It makes it even more richer. You can try making this variation by adding 1/2 cup crumbled khoya. Add it just after mixing the rice with the milk mixture in the pan. Just sprinkle it on top of the rice and then cover the pan.
Some people also add green and red food colour to their sweet pulao. However, I like it yellow and stick to using saffron and yellow food colour only.
You can also skip adding the yellow food color to Zarda and only stick to Saffron. In this case, soak the saffron over night in milk to get the bright yellow colour.
I have read that some people also add orange zest to their sweet pulao. You can try it too. Add 1 tsp orange zest along with the milk.
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How to make Zarda Step by Step
Gently wash the rice and soak in water for 1 hour. Strain and keep aside.
Mix milk, yellow food color, saffron, rose water and sugar in a bowl.
Heat 4-5 cups water in a pan.
When it comes to a boil, add the soaked rice.
Cook till the rice is done. Strain in a sieve and mix a tsp of ghee in the rice and keep aside.
Heat the remaining ghee in a pan.
Add almonds, cashew nuts, chironji and raisins and fry till golden brown. Add cardamom, black cardamom and cloves and fry for a few seconds.
Now add the milk mixture in the pan and bring it to a boil.
Simmer the heat and add the rice and mix gently. Cover and cook on low heat for 10-12 minutes.
Zarda Pulao Recipe
Zarda Pulao
Zarda Pulao or Meethe Chawal is a sweet rice preparation, deliciously infused with cardamom and saffron, a family favorite.
Ingredients
- 1 cup Basmati Rice
- 1 cup Sugar
- 2 pinch Saffron
- 1 pinch Yellow food color
- 4-5 Green cardamom Crushed
- 2 Black cardamom Crushed
- 8-10 Cloves Cloves
- 1 cup Milk
- 1/2 tsp Rose water
- 2 tbsp Ghee
- 2 tbsp Chironji
- 10-12 Almonds Chopped
- 10-12 Cashew nuts Chopped
- 2 tbsp Raisins
Instructions
- Gently wash the rice and soak in water for 1 hour.
Strain and keep aside.
- Mix milk, yellow food color, saffron, rose water and sugar in a bowl
- Heat 4-5 cups water in a pan.
- When it comes to a boil, add the soaked rice.
Cook till the rice is done.
Strain in a sieve and mix a tsp of ghee in the rice and keep aside.
- Heat the remaining ghee in a pan.
- Add almonds, cashew nuts, chironji and raisins and fry till golden brown.
Add cardamom, black cardamom and cloves and fry for a few seconds.
Now add the milk mixture in the pan and bring it to a boil.
Simmer the heat and add the rice and mix gently.
- Cover and cook on low heat for 10-12 minutes.
Fluff the rice with a fork and serve hot.
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Oh my goodness I love all your recipes. Thank you for taking the time to create this community of great recipes. My request is can you make a few low carb recipes… Something ketogenic friendly.
Sending you blessings for the holidays.
Thnx a lot Saba. Will try soon 🙂