This is a special recipe for Zarda. We have added different dry fruits, rasbharis and kalakand to make it delicious, more flavorful, rich and royal ……
- ½ cup ghee
- 4 cloves
- Few strands of saffron/ few drops of yellow food colour
- 4 glass water
- 1 cup sugar/ sugar to taste
- 2 big cardamoms
- 2 small cardamoms
- 2 cinnamon sticks
- 2 glass basmati rice (rinsed and soaked at least for 20 minutes)
FOR MEWA AND TOPPING:
- 1 cup peeled almonds (the best way to peel almonds without hassle is, take a microwave safe bowl and put some almonds in it, add sufficient water and microwave for about 5 minutes. Strain and discard the water. Soak them for 5 more minutes in cold water. Now you can easily peel almonds by pressing them between your index finger and thumb)
- ½ cup pistachios
- ½ cup sliced coconut
- 1 cup small rasbharis (chhoti cham cham)(available of South Asian Mithai shops)
- ¼ cup kalakand (cut into small cubes)
- ½ cup petha (sliced)
- ½ cup ghee
- ½ cup sultanas
- 2 cardamoms
- ¼ cup orange peel (sliced thin)
-First we will prepare zarda rice.
-Heat oil and add garam masala. When it begins to splatter add rice and stir for about 5 seconds. Add water and sugar. Let it boil and set.
-When rice is cooked and tender, remove from flame.
-For mewa, heat ghee and fry peeled almonds, pistachios, cardamom and sultanas for 1 minute. Now add coconut and orange peel, stir and remove it from the flame.
-Add it on the top of the zarda rice and mix.
-Take it out in a plate and garnish with rasbharis, petha and kalakand. Serve hot.