This no-fail one-pot Zarda recipe is super easy and turns out perfect every time. The rice comes out fluffy and sweet, with yummy saffron and cardamom flavors. There's even a secret ingredient that makes it extra special. First bite will bring back nostalgic memories.
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My mom always makes the best Zarda and today I am sharing the recipe that I learnt from my mom, and she learnt it from my Grandmother. This recipe brings out the luxurious essence of Zarda, just like it would have been made in royal kitchens centuries ago!
Growing up, Zarda was a dessert on special occasions like Holi, Diwali, Basant Panchami (Spring) and birthdays etc. We often paired it with savory dishes like Tehri or Kadhi Chawal Often our neighbors would share their Zarda with us on Eid and Baisakhi.
My Zarda Struggles: You're Not Alone
All my attempts to make Zarda until I learnt to make it from my mom, something was always a miss.
- Sometimes the rice wasn't cooked right - too soft or not cooked enough.
- The sweetness was off - either too much or too little.
- Once in a while, the rice stuck to the pan and burned.
- The color didn't look as good as it should.
However, my moms recipe nail it all. Just trust the process.
Ingredients
Below is just what goes into Zarda. For detailed quantities see recipe card.
- Rice: I use Basmati, but Sella rice works great too.
- Sugar: It's sweet rice, after all!
- Ghee: Gives a nutty flavor and makes the rice silky. I tried oil once, but ghee is way better.
- Spices: Cinnamon, cloves, and cardamom add warmth and depth.
- Nuts and Raisins: Makes it rich and gives different textures.
- Milk: Makes the rice soft and creamy.
- Saffron: Adds a golden color and nice aroma. I don't use artificial colors, so it's yellow, not orange.
- Kewra essence: My mom's secret trick. It adds a unique flowery smell. You can find it in Indian stores or Amazon.
- Edible gold flakes: (optional) for the royal garnish
Instructions
- Wash the rice until the water's clear. Then soak it in twice as much water for 30 minutes. Keep the water! You'll need it later. Soaking helps the rice cook faster. If you don't soak, it'll take a bit longer to cook. Always use 2 cups of water for every 1 cup of rice.
- Microwave some milk for half a minute and crushed saffron to it . Let it sit until the color comes out. Set it aside. You want the a darker color not pale.
- Use a big, deep pot so the rice has room to swell without sticking resulting in fluffy rice. Put the ghee in the pot on medium heat. When it's hot, add the spices and cook until aromatic. Then add nuts and raisins. Cook them until they start to change color, but don't let them turn brown.
- Add the rice and ALL the water it was soaking in. Don't worry, the amount is right because the rice already soaked up some water. Add sugar and the saffron milk. Stir it gently.
- When the water starts bubbling, put the lid on and cook for about 15 minutes on low to medium heat. If you're making more rice, it'll take longer. Check if it's done by listening for a soft sizzle. If you hear it, cook for a couple more minutes. The rice should be the texture of the rice you eat everyday. When it's done, turn off the heat and let it sit with the lid on for 10 minutes. If your pot isn't big enough, when the water might spill out when you put the lid on.
- Use a fork to fluff up the rice and put it in a serving dish. Add the fancy toppings.
- Finally, here's the secret: Drizzle some kewra essence on top. Take a moment to enjoy the aromas before you start eating.
Mistakes I used to make
| Mistake | Result | Solution |
| Not soaking the rice | Rice breaks | Soak it for 20-30 minutes before cooking |
| Overcooking rice | Mushy & sticky rice | Cook until the texture if what you eat |
| High Heat | Rice burns | Keep the heat low or medium so it cooks evenly |
| Using a thin pan | Rice sticks on the bottom & burns | Use a thick-bottomed pan to spread the heat better |
| Skipping spices | Flat flavor | Add whole spices and kewra to make it smell and taste good |
| Not using enough ghee | Rice is dry and chewy | Use the quantity mentioned in the recipe card |
Serving Suggestions
- Traditional - To give it an authentic look, serve in a brass or copper bowl for a festive look.
- Single Serves – Serve in small clay pots, glass bowls or ramekins for individual portions.
Pairing Ideas
- I have always enjoyed with something savory like Kadhi Chawal, Tehri or Biryani.
- You can pair it with Palak Paneer, Dal Makhani, Vegetable Korma, Puri Aloo.
Anvita's Top Tips
- 1:2 Rice to Water Ratio (soaking).
- Use the water the rice was soaked in.
- The ratio remains the same, no matter how long the rice is soaked for.
Final Thoughts
Zarda isn’t just a dessert for me, it’s nostalgic memories of my moms love. I am so happy to have finally cracked the perfect Zarda Recipe, I hope this brings you the same comfort- let me know how it turns out in the comments below,
Related
Looking for other recipes like this? Try these:
Easiest Zarda Recipe (Meethe Chawal / Sweet Rice) Fluffy Rice Everytime
This no-fail one-pot Zarda recipe is super easy and turns out perfect every time. The rice comes out fluffy and sweet, with yummy saffron and cardamom flavors. There's even a secret ingredient that makes it extra special. First bite will bring back nostalgic memories.
Ingredients
- Basmati rice 1 cup
- Water 2 cups
- Sugar ½ cup
- Ghee ¼ cup
- Milk ¼ cup
- Crushed saffron strands ¾ teaspoon
- Cardamom pod 4
- Cinnamon Stick 1
- Cloves 5
- Mixed nuts ¼ cup (cashews, almonds, pistachios)
- Raisins ¼ cup
- Kewra essence 1 teaspoon (optional, but highly recommended)
For Royal Garnish
- Slivered Almonds 1 teaspoon
- Raisins 1 tsp
- Slivered Pistachios 1 teaspoon
- Edible Gold Flakes (optional)
Instructions
- Wash the rice until the water's clear. Then soak it in twice as much water for 30 minutes. Keep the water! You'll need it later. Soaking helps the rice cook faster. If you don't soak, it'll take a bit longer to cook. Always use 2 cups of water for every 1 cup of rice.
- Microwave some milk for half a minute and crushed saffron to it. Let it sit until the color comes out. Set it aside. You want the a darker color not pale.
- Use a big, deep pot so the rice has room to swell without sticking resulting in fluffy rice. Put the ghee in the pot on medium heat. When it's hot, add the spices and cook until aromatic. Then add nuts and raisins. Cook them until they start to change color, but don't let them turn brown.
- Add the rice and ALL the water it was soaking in. Don't worry, the amount is right because the rice already soaked up some water. Add sugar and the saffron milk. Stir it gently.
- When the water starts bubbling, put the lid on and cook for about 15 minutes on low to medium heat. If you're making more rice, it'll take longer. Check if it's done by listening for a soft sizzle. If you hear it, cook for a couple more minutes. The rice should be the texture of the rice you eat everyday. When it's done, turn off the heat and let it sit with the lid on for 10 minutes. If your pot isn't big enough, when the water might spill out when you put the lid on.
- Use a fork to fluff up the rice and put it in a serving dish. Add the fancy toppings.
- Finally, here's the secret: Drizzle some kewra essence on top. Take a moment to enjoy the aromas before you start eating.
Notes
- 1:2 Rice to Water Ratio (soaking)
- Use the water the rice was soaked in.
- The ratio remains the same, no matter how long the rice is soaked for
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