Zarda, the epitome of classic Pakistani desserts, and one that holds nostalgia for so many.
As a child I wasn’t a big fan of Zarda, but I’ve learned to appreciate the nuanced flavors of it as I’ve grown older. Green cardamom and cloves work so well with the natural flavors of rice, but for me, the best part about Zarda is the addition of candied fruits (tutti frutti or ashrafiyaan). I love the little bits of chewy candied fruit that come with each spoonful, and they add such pizzazz aesthetically speaking.
Zarda is incredibly easy to make, and requires just a handful of ingredients. Most of the ingredients are staple pantry ingredients, save for the parboiled basmati rice (Sela chawal) and the candied fruit (tutti frutti or ashrafiyaan), both of which can be found at your local South Asian grocer. This recipe is one that I come back to often, and is loved by all those whom I’ve made it for. I hope that it becomes a favorite in your home as well ❤️
Pakistani Sweet Rice/ Zarda
Ingredients
- 1½ cups parboiled basmati rice (Sela rice), soaked in cold water for at least 2 hours
- 8 cups water
- ½ teaspoon salt
- Orange or yellow food coloring, optional
- ¼ cup clarified butter or neutral flavored oil
- 6 green cardamoms
- 6 cloves
- ¾ cup granulated sugar
- ½ cup candied fruit
- ½ cup sliced almonds or pistachios
- ¼ teaspoon Kewra essence (screwpine)
Instructions
-
Combine water, salt, and food coloring in a large vessel and bring to a boil over medium high heat. Drain the soaked rice, and add to the boiling water. Cook until the rice is done. Strain and set aside.
-
In the same vessel, heat clarified butter (or oil) over medium heat. Add cardamoms and cloves and cook for 1 minute. Add strained rice, sugar, candied fruit, sliced nuts, and Kewra essence, and mix gently.
-
Cover, reduce heat to low, and steam the rice for 30 minutes, making sure not to remove the lid during this time.
-
After 30 minutes, remove from heat, gently fluff the rice and serve.
Adapted from Food Fusion.
Just made the zarda and what a hit!! It was the first time in my life that I tried this and couldn’t believe the amazing results. Family members couldn’t believe that I made it. Recipes are so well laid out and easy to follow. Can’t wait to try more.
Thank you so sooo much! I am so happy that it went well for you!
This recipe was very easy to follow and turned out great! Thank you for making classics so easy! It makes holidays and entertaining a breeze! I would share pics if I could, but this text box won’t allow them. Anyway, I appreciate the easy and delicious recipes!
Oh, I might add that perhaps next time I will try adding the sugar right before the rice and other ingredients, because it seemed to clump and become very hard when I added it with all the other ingredients in that step. It turned out fine though, because the 30 minutes of steaming broke it all down and I was able to mix it evenly.
Thank you so much for taking the time to leave your comments here! And yes, you have a great point about the order in which to add the sugar and remaining ingredients! I should go back and make note of it on the recipe card, iA ☺️
Never have I ever thought making zarda. For me zarda has always been the fanciest sun continental dessert. But after trying suji ka hlawa and nailing it I gave myself a chance to try this recipe. It turned aa good as recipe says and pictures showed. I made a small test batch for husband and later bugger batch for family dinner. As there were many savory dishes everyone thought that zarda must be from outside.. Yes it was that Good. Thank you so much for this divine recipe 💗💕
Okay this has got to be the nicest review anyone has ever left!! Thank you so much for your feedback!❤️
I tried this recipe and it turned out delicious. I am so glad I found this recipe . Just the right amount of sweetness.
Thank you so much!
Hi,
How much food colour do you add?
It depends on what kind you use. I use the powdered kind found at my local desi stores, and I use less than 1/8-teaspoon. You can use as much or as little you’d like.