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Zarda (Pakistani Sweet Rice) Recipe

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4.2 from 6 reviews

Zarda is a traditional Pakistani sweet rice dish that combines aromatic spices, colorful food coloring, and a mix of nuts and dried fruits. This fragrant and luscious dessert features sella rice cooked in spiced water, then infused with a syrup of sugar, ghee, and milk, and finally steamed to perfection with added textures of raisins, almonds, pistachios, and dried coconut. Garnished with khoya and edible silver leaf, Zarda is a festive and celebratory treat commonly enjoyed during special occasions.

Ingredients

Spices and Rice

  • 2 cloves
  • 1 star anise
  • 3 green cardamom pods
  • ¼ tsp salt
  • 1 cup sella rice
  • ¼ tsp orange food color

Sweeteners and Fats

  • 2 tbsp ghee (or unsalted butter)
  • 1 cup white fine granulated sugar
  • 3 tbsp whole milk

Nuts and Fruits

  • 2 tbsp raisins
  • 2 tbsp almonds (blanched and peeled)
  • 2 tbsp pistachios (unsalted)
  • 2–3 tbsp dried coconut

For Garnish

  • Dried coconut
  • Pistachios (sliced)
  • Almonds (sliced)
  • Khoya (or mawa)
  • Edible silver leaf

Instructions

  1. Soak the rice: Wash the rice thoroughly until the water runs clear. Soak the rice in lukewarm water for 2 to 3 hours to soften it for cooking.
  2. Prepare spiced boiling water: In a large pot, bring 1.5 liters of water to a boil. Add cloves, star anise, and salt to infuse the water with aromatic spices.
  3. Cook the rice: Add the soaked rice along with the orange food color to the boiling spiced water. Cook over medium heat for 6 to 8 minutes until the rice is about 90% cooked.
  4. Drain and rinse: Strain the rice through a colander and rinse with cold water to stop further cooking. Set aside to drain.
  5. Toast cardamom in ghee: Heat ghee in a large wok or heavy-bottomed pan over medium heat. Add green cardamom pods and toast for about 30 seconds until fragrant.
  6. Make sugar syrup: Add sugar and milk to the pan, stirring continuously until the sugar dissolves completely. Be careful to avoid sugar crystallization.
  7. Add cooked rice: Immediately add the cooked rice to the syrup and gently mix to coat all the rice grains evenly.
  8. Cook off excess liquid: Increase the heat to medium-high and cook the mixture for 2 to 3 minutes, stirring occasionally, until most of the liquid evaporates, leaving the rice moist but not watery.
  9. Add nuts and dried fruits: Sprinkle pistachios, dried coconut, blanched almonds, and raisins evenly over the rice.
  10. Steam on low heat (dum cooking): Reduce heat to the lowest setting. Cover the pot and let the rice steam for 10 to 12 minutes to fully absorb flavors and cook through. Use a metal trivet or tawa underneath the pot to prevent sticking or burning.
  11. Fluff and rest: Uncover the pot and gently fluff the rice with a fork or spatula. Let the rice rest uncovered for 8 to 10 minutes to allow moisture to evaporate and flavors to settle.
  12. Garnish and serve: Transfer the zarda to a serving dish. Garnish with extra dried coconut, sliced pistachios, sliced almonds, khoya, and edible silver leaf. Serve warm and enjoy this colorful, flavorful dessert.

Notes

  • Use sella rice (parboiled rice) for the best texture and absorbency.
  • Orange food coloring is traditional but can be adjusted or omitted for natural alternatives.
  • Soaking the rice helps achieve perfectly cooked grains without mushiness.
  • Keep stirring the sugar syrup to prevent crystallization for a smooth consistency.
  • Steaming the rice on a low flame (dum) with a trivet protects against burning and promotes even cooking.
  • Khoya or mawa adds richness but can be omitted for a lighter version.

Find it online: https://bitezly.com/zarda-pakistani-sweet-rice-recipe/