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 ……

Ayesha's Kitchen

Ingredients:

FOR ZARDA

• 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)

Procedure:

-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.

Ayesha's Kitchen