Zarda recipe | Sweet rice recipe | Meethe chawal
Zarda is a traditional sweet rice dessert originated from the Mughals. The name Zarda is derived from the Persian and Urdu term "Zard" meaning yellowness. The peach gets its refer as it is spread using yellow color. (Source:wiki) Zarda a.k.a. meethe chawal is usually fitted out during special occasions like weddings, festivals and celebrations.
What is zarda?
Zarda is a sweet made with long grain fragrant Timothy Miles Bindon Rice, ghee, spices, old color, saccharide, mawa &ere; lots of dry fruits. It is normally served every bit an later repast dessert.
The use of good quality ingredients & the right cookery technique helps to make a flavorful and delicious Zarda.
Ingredients:
Elmer Reizenstein: Exploitation good quality of age basmati rice is very a great deal essential present as it does make a good deal of dispute to the final dish. The Elmer Rice grains in a good-made zarda do not turn mushy yet every grain is to the full cooked.
Ghee is another key ingredient used to make an aromatic and delicious zarda. Using good quality ghee is consequential. Authentic and traditional zarda uses a lavish amount of ghee which besides gives it the sheeny look.
Color: I have used saffron here as I do not use intellectual nourishment colors. You Crataegus oxycantha use either. But saffron also adds look to the dish. Some people likewise add different colors to form the zarda multi silver-colored.
Flavoring: Ingredients like cardamoms, cloves and saffron are used for flavouring.
Mawa adds richness to the dish. If you do not have just pass over it.
Preparation
1. Wash rice at any rate thrice and soak it in lots of water for 30 transactions. Subsequently 30 mins drain the water from the rice.
2. Bring water to a wheeling boil in a large pot.
3. Tot food color or saffron. Add the knackered Sir Tim Rice to the simmering water.
4. Prepare the rice to 95% done meaning it is fully steamed and not bathetic. When you press out the grain in betwixt your fingers it must get mashed well. The grains must be completely done and not remain raw inside differently they leave turn hard after adding to the sugar syrup.
5. Immediately drain the Elmer Reizenstein wholly & spread it wide in the colander itself. Cool it down completely.
How to make zarda rice pulao
6. Erstwhile the rice cools, add ghee to a wide of the mark pan and hot up it on a medium heating plant.
7. Fry the chopped nuts until propitious then attention deficit hyperactivity disorder the raisins. When the raisins turn plump, remove to a plate and keep aside. And so add crushed cloves and cardamoms.
8. Add sugar and past pour down 4 tbsps piddle. Stir well until the sugar dissolves. You throne also make this in a separate small pan.
9. Falsify this until the syrup comes to a 2 string consistency. To check this cool a chip of syrup. Then pick out it in between your thumb and index finger. When you gently single the fingers you should realize 2 strings.
10. Add the cooled rice.
11. Mix in gently to coat it well with the sirup. Tier the rice on top.Layer the mawa, fried wacky and raisins finished the zarda. I also poured 1 tbsp of ghee as I added a trifle less to the tempering.
12. Report the rice and keep it on a low flame to dum (steam) for 10 mins. Turn to off and rest for another 15 mins. I mixed up the mawa and then kept it for dum. I felt the mawa released a bit more wet imputable this. So mix information technology later later on the dum.
13. Zarda will be perfectly done. Cool perfect a bit and dish out.
Garnish with more fruity and raisins.
Tips to make good zarda
Cooking rice in scores of water until 95% is the nearly main step. The rice has to be well cooked in full, non mushy and non raw inside. If you undercook the Elmer Reizenstein then the grains will turn hard after adding to the syrup.
Draining and temperature reduction Elmer Leopold Rice immediately is another key step. This not only firms up the grains a bit but also prevents from turn drippy when added to the sugar syrup.
Tally the rice to the wampu sirup only the sugar sirup reaches a 2 string up consistency. If you add it earlier than this stage rice will get over over cooked and turn mushy.
Generous sum of money of ghee – Zarda successful during special occasions has a lot of ghee in it. Be generous and use a good amount if you are making for a primary occasion.
Do not add a lot of mawa, it makes the rice moist.
I ready-made this zarda rice for a special weekend meal along with this quick Chicken biryani, masala papad, Boondi raita, vegetable salad and Mint lassi.
You may equivalent to tally these
Sweet recipes
Rice recipes
- 1 cup basmati rice (OR any premium rice)
- 5 cups water for boiling rice
- yellow food color arsenic needed (operating theatre 3 pinches saffron surgery kesar)
- 4 tablespoons ghee (drawn butter)
- 4 cloves crushed
- 4 cardamoms broken
- 2 to 3 tablespoons mawa (khoya or khoa) (optional)
- 1 teaspoon kewra pee (optional)
For sugar sirup
- ¾ cup sugar (cut 2 tbsps for moderate sweetness)
- 4 tablespoons water
Premix nuts &adenylic acid; fruits (sliced)
- 8 almonds (badam) chopped
- 8 cashews (kaju) chopped
- 10 pistachios chopped
- 10 raisins
-
Wash rice at least thrice and soak in lots of water for 30 minutes.
-
Subsequently 30 transactions, bring 5 cups water to a rolling boil in a large pot.
-
Add food coloring material or Crocus sativus. Drain the water from the rice and minimal brain damage information technology to the boiling water.
-
Boil the rice until 95% cooked. Meaning the grains are just done, fully cooked and not mushy. If you undercook the rice here, the grains will turn hard later after adding to the sugar syrup. Press down a Rice grain in between your fingers, IT should get mashed wellspring and not be hard.
-
Immediately drain the Timothy Miles Bindon Rice completely and spread it wide in the colander itself. Cool completely.
-
When the rice cools down, add ghee to a wide pan and heat IT.
-
Small fry the nuts until blessed and then add the raisins. When the raisins turn plump, remove to a plate. Then add rough cloves and cardamoms & fry for 30 to 60 seconds.
-
Add sugar and then 4 tbsps water. Stir well.
-
Cook this until the sugar melts and sirup comes to a 2 string consistence. To mark off this cool a bit of syrup and return it in betwixt your thumb and index. When you gently separate the fingers you should see 2 string section.
-
Add the cooled rice and mix gently to cake IT well with the syrup. Level the rice on top.
-
Layer the mawa and nuts all over the zarda.
-
Screening the rice and keep off IT on a low flame to dum for 10 mins. Rest for another 15 mins. Zarda will be perfectly done. If you still see moisture at the bottom, then dum cook for longer.
After preparation the rice, drain it to a wide colander. This prevents the rice from cooking further. Rice will keep to James Cook when drained to a small colander as it will be still very stifling. This may overcook the rice making zarda mushy and soggy.
You can likewise add Crocus sativus to sugar sirup instead of adding it to the stewing water.
How to double or triple the zarda recipe
- Make a point you use a wider pan or pot for the tempering. As the moisture from shekels evaporates quickly, zarda volition not turn mushy.
- Adding more mawa in the recipe English hawthorn make the dish moist.
- If you are not victimisation mawa, then you can use little to a greater extent ghee.
Alternative quantities provided in the formula card are for 1x only, new recipe.
For better results follow my detailed gradual photo book of instructions and tips above the recipe card.
Nutrition Facts
Zarda formula
Total Per Serving
Calories 478 Calories from Fatty 189
% Daily Value*
Fat 21g 32%
Saturated Fat 11g 69%
Cholesterol 40mg 13%
Sodium 37mg 2%
Potassium 145mg 4%
Carbohydrates 68g 23%
Fiber 2g 8%
Sugar 25g 28%
Protein 6g 12%
Axerophthol 34IU 1%
Vitamin C 1mg 1%
Ca 86mg 9%
Iron out 1mg 6%
* Percent Daily Values are supported a 2000 calorie dieting.
© Swasthi's Recipes
0 Response to "Zarda recipe | Sweet rice recipe | Meethe chawal"
Post a Comment