Sweet Rice Zarda Recipes

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ZARDA RECIPE | MEETHE CHAWAL RECIPE | SWEET RICE



zarda recipe | meethe chawal recipe | sweet rice image

easy zarda recipe | meethe chawal recipe | sweet rice

Provided by HEBBARS KITCHEN

Categories     sweet

Time 30m

Number Of Ingredients 12

¼ cup ghee / clarified butter
8 cashew / kaju (halves)
5 almond / badam (chopped)
2 tsp raisins / kishmish
2 tsp dry coconut / kopra
2 pods cardamom / elachi
4 cloves / lavang
1 cup water
¼ tsp saffron / kesar
¼ tsp orange food colour (optional)
½ cup basmati rice (soaked 30 minutes)
½ cup sugar

Steps:

  • firstly, in a large kadai heat 2 tbsp ghee and roast 8 cashew, 5 almond, 2 tsp raisins and 2 tsp dry coconut.
  • roast to golden brown on low flame and keep aside.
  • in the remaining ghee add 2 pods cardamom and 4 cloves.
  • also add 1 cup water, ¼ tsp saffron and ¼ tsp orange food colour.
  • mix well making sure the colour is mixed well.
  • further, add 1 cup soaked basmati rice (30 minutes) and mix well.
  • cover and cook on medium flame for 10 minutes.
  • mix gently, making sure rice is half cooked.
  • further add ½ cup sugar, 2 tbsp ghee and roasted dry fruits.
  • mix gently making sure sugar melts.
  • cover and simmer for 5 minutes.
  • stir in between to prevent from burning.
  • cook until the rice is cooked completely. and do not overcook as rice turns mushy.
  • finally, serve meethe chawal / zarda pulao hot garnished with few chopped nuts.

SAFFRON SWEET RICE -- ZARDA PULLAO



Saffron Sweet Rice -- Zarda Pullao image

A sweet Indian cinnamon and sugary rice we especially enjoy in Ramadan at the time of breaking the fast. The saffron gives it a warm, pleasant taste and aroma, and it makes a beautiful presentation with its bright yellow color in individual serving dishes.

Provided by UmmIbrahim

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

crumpled up saffron thread, about 1/4 teaspoon
1 tablespoon warm milk
1 cup long grain rice
1/4 cup pistachios
1/4 cup butter
3 cardamom pods
1 stick cinnamon
1 1/2 cups water
1 dash yellow food coloring
1/2 teaspoon salt
6 tablespoons sugar
1/8 cup golden raisin

Steps:

  • Put the crumbled up saffron into the tablespoons of warm milk and let it sit for 1-2 hours.
  • Wash the rice well, then put it into a large bowl with about 5 cups of water and leave it to soak for 1/2 hour. Drain completely.
  • Melt the butter over medium heat in a heavy oven-proof pot with a tight-fitting lid. (you will be placing it into the oven later on so this is important).
  • When the butter is hot put in the pistachios and toast them lightly (they will get a kind of golden tint) this takes about a minute or two. Remove the pistachios with a slotted spoon and set aside.
  • Now, put the cinnamon stick and cardamom pods into the same butter. Stir and fry for 1 minute.
  • Now, put the drain rice into the butter with the cinnamon and cardamom and stir and fry for about 3 minutes.
  • Add water, food coloring, and salt. Stir and cook until all of the water is absorbed.
  • Now put in the saffron milk, sugar, and raisins. Mix together, cover, and place it into an oven set at 325°F for 25 minutes.
  • When finished, place into a pretty serving bowl, or individual serving bowls (take out the cinnamon and cardamom first) and sprinkle with the pistachio nuts.
  • Enjoy!

Nutrition Facts : Calories 402.6, Fat 15.4, SaturatedFat 7.9, Cholesterol 31, Sodium 379, Carbohydrate 61.8, Fiber 1.6, Sugar 22.2, Protein 5.3

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