Lucknow and Delhi

Zarda

Name: Zarda
Total time: 50 min
Yield: 8 servings
Cuisine: Mughlai
Ingredients: 1 1/4 cups soaked 30 minutes basmati rice; Water, for parboiling; 1/4 cup ghee; 4 cloves 4 green cardamom, 1 small cinnamon stick whole spices; 1 1/4 cups sugar; a big pinch soaked in milk saffron; 2 tbsp slivered almonds; 1 1/2 tbsp pistachios; 2 tbsp raisins

Saffron gold sweet rice with ghee, cardamom and nuts. The wedding dessert that glows.

50 minTime

3 gProtein each

mildSpice

Zard means yellow1 chapter · 1 min read

Make it your way

Grandma's waySaffron sweet rice with ghee and nuts.

The original

333kcalsame

3 gproteinsame

1 gfibresame

50minutessame

Classic zarda.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 30 minutes

Waterfor parboiling

Ghee¼ cup

Whole spices4 cloves, 4 green cardamom, 1 small cinnamon stick

Sugar1¼ cups

Saffrona big pinch, soaked in milk

Almonds2 tbsp, slivered

Pistachios1½ tbsp

Raisins2 tbsp

Method

4 steps

1Parboil the rice with a pinch of saffron until 70 percent done. Drain.
2Heat ghee, fry whole spices, nuts and raisins, then add sugar and 4 tbsp water.
3Add rice and saffron, fold gently, cover tightly and cook on very low heat 15 minutes.
4Rest 5 minutes and fluff gently.

Serve it like this

Mound on a platter, scatter nuts and raisins over and serve warm after biryani.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lucknow and Delhi

Zarda

Saffron gold sweet rice with ghee, cardamom and nuts. The wedding dessert that glows.

50 minTime

3 gProtein each

mildSpice

Zard means yellow1 chapter · 1 min read

Make it your way

Grandma's waySaffron sweet rice with ghee and nuts.

The original

333kcalsame

3 gproteinsame

1 gfibresame

50minutessame

Classic zarda.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 30 minutes

Waterfor parboiling

Ghee¼ cup

Whole spices4 cloves, 4 green cardamom, 1 small cinnamon stick

Sugar1¼ cups

Saffrona big pinch, soaked in milk

Almonds2 tbsp, slivered

Pistachios1½ tbsp

Raisins2 tbsp

Method

4 steps

1Parboil the rice with a pinch of saffron until 70 percent done. Drain.
2Heat ghee, fry whole spices, nuts and raisins, then add sugar and 4 tbsp water.
3Add rice and saffron, fold gently, cover tightly and cook on very low heat 15 minutes.
4Rest 5 minutes and fluff gently.

Serve it like this

Mound on a platter, scatter nuts and raisins over and serve warm after biryani.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Zarda

Make it your way

Ingredients

Method

Zarda

Make it your way

Ingredients

Method

Make it a meal