Zarda Recipe (Traditional Indian Sweet Saffron Rice)

A bowl of Zarda, garnished with dried rose petals and spices, sits on a burlap mat atop a metal tray. Beside it, a small dish holds dried rose petals and whole cardamom pods.

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Zarda Recipe (Traditional Indian Sweet Saffron Rice)

Zarda (Meethe Chawal, Zafrani Pulao) is a traditional South Asian sweet rice dish made with fragrant rice, sugar, ghee, nuts, and warm spices. Make it using my easy recipe.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 cup aged long-grain basmati rice
2 tablespoons ghee
10-12 almonds crushed
10-12 cashew nuts crushed
2 tablespoons chironji
2 tablespoons raisins
4-5 green cardamoms (hari elaichi) crushed
2 black cardamoms (badi elaichi) crushed
8-10 cloves (laung) crushed
1 cup milk
½ teaspoon turmeric powder
2 pinches saffron strands
½ teaspoon rose water
1 cup granulated white sugar

US Customary - Metric

Instructions

In A Stovetop Pressure Cooker

Rinse basmati rice in water, then soak it for 30 minutes.
Heat ghee in a pressure cooker over medium heat.
When the ghee is hot, add almonds, cashews, and chironji, and fry until they turn light golden brown.
Add raisins and fry until they plump up.
Add green cardamoms, black cardamoms, and cloves, and fry for 2-3 seconds.
Drain the rice and add it to the cooker. Sauté for 20-30 seconds.
Now add milk, 1 cup water, turmeric powder, saffron strands, rose water, and sugar, and mix well.
Close the cooker lid.
Increase the heat to high. Cook for 3 whistles on high heat. Then switch off the heat.
Let the pressure release naturally. Then open the lid.
Fluff the zarda using a fork. Serve hot.

In An Instant Pot

Press the SAUTE button of the Instant Pot.
Add ghee and then follow the recipe until the rice is added to the pot.
Now add milk, ¼ cup water, turmeric powder, saffron strands, and sugar, and mix well.
Close the lid of the Instant Pot. Press the PRESSURE COOK button and set the timer to 6 minutes. The Instant Pot will take some time to build pressure and start the timer.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Fluff the rice with a fork and serve hot.

Notes

You can also use kewra water in place of rose water.

Nutrition