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
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
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.
Zarda is a sweet dish made up of basmati rice, sugar and nuts. This is the recipe for the simplest Zarda. Otherwise In Pakistan we make many kinds of Zarda, like one recipe is only with nuts, one is with nuts and raisins, the other one is with boiled egg, chicken, nuts, raisins and rasbharis…… so you can do the variations by adding whatever you like. It is a good sweet dish and people all over Pakistan love it…….
1 glass basmati rice (rinsed and soaked)
2 glasses of water
¼ cup ghee
2 – 4 cloves
2 pieces of cinnamon
2 large cardamoms
1 small cardamom
Sliced dry coconut
½ cup peeled almonds
½ cup pistachios
¼ cup sultana
Sugar 6-8 tbspns
2 tbspns orange peel (thinly sliced)
A pinch of yellow food colour
-Melt ghee and add cardamoms, sultanas, cloves, cinnamon, coconut, almonds and pistachios. Stir fry until the sultanas start popping up.
Pista kulfa is like an ice cream dessert which is very famous in Pakistan. Pakistanis love this dish and always miss it when they are away from their country … Try this lovely and easy recipe and I am sure you are not going to believe your cooking skills … LOL
0.5 litre blue top milk/ fresh full cream milk
1 tin sweetened condensed milk
200 gms cream
1 ½ tbspn Rice flour
1 ½ tbspn corn flour
½ cup chopped pistachios
Some green food colour (OPTIONAL)
1 tbspn rose water or kewra essence
-Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.
-Now add condensed milk and stir well. Add pistachios, food color and kewra essence.
-Cook for 15 minutes.
-Now in ¼ cup of milk mix rice flour and corn flour and add this mixture to the cooking mixture and stir well.
-Add cream and turn off the flame.
-Now take it out in a mould and freeze over night or for 12 hours.
These satay sticks are made according to my recipe and preferences but I have given you a plenty of choices, you can change it accordingly but my recipe is Ayesha’s Kitchen’s recipe, do try this and let me know …
1 kg boneless chicken breasts or thighs
4 – 6 tbspns satay sauce*
2 tbspns olive oil
-Take chicken breasts or thigh meat, I prefer breast piece because its odourless, low in cholesterol and pure white meat, well you can take thigh meat because it is very moist and very juicy, up to you, wash and pat with a kitchen towel.
-Marinade them in half of the satay sauce. Well here I have said 4 – 6 tbspns, that is up to you, if you like satay sauce than 6 tbspns otherwise I prefer 4 tbspns because I don’t like it much. I use it just For adding a peculiar satay taste.
-Marinade it For 20 minutes.
-Now pass skewers* through them, one skewer For 5 – 6 pieces.
-Now grill them in a preheated oven For 20 minutes or on charcoal grill or in a Frying pan with a tbspn of olive oil For 30 minutes, but the best part is on charcoal grill.