The name Zarda comes from Persian word 'zard' زرد meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings.
Saila Rice (Pakki Basmati Rice/Parboiled Rice) , soaked in water 1/2 kg
Sugar 1 and 1/2 cup (300g)
Khoya 1 cup (250g)
Baby Cham Cham (coloured) 250 g
Ashrafi (Coloured) 1/2 cup
Ghee 1/2 cup
Almond (soaked in warm water and skin removed) 20 pieces
Pistachio (soaked in warm water and splited) 20 pieces
Raisin, soaked and washed , 1/4 cup
Coconut slices 1/4 cup
Mace small pieces 6
Cardamom green broken 8
Saffron threads 20
Pure Kewra 3 drops
Yellow Food Colour 2 pinch"],"Method":"Punjab Shahi Zarda is one of the most colourful and popular dessert in Punjab and also in all over Pakistan . PrepTime":"1-hr",
Boil soaked rice with yellow food colour in 6-8 glass of water till full tender. Drain and keep aside.
In a pan heat ghee, add cardamom green and stir for 2-3 minutes , then add almond, pitachio, raisin, coconut, cloves, mace, sugar, boiled rice and kewra.Mix well, then sprinkle ashrafi, khoya and saffron on top.Simmer for 10 minutes, then sprinkle coloured baby cham cham and simmer for another 2 minutes.
Delicious Punjabi Shahi Zarda is ready.Mix well before serving.
1. Some spicy spices include: Bay Leaf, Cassia Cinnamon, Cloves, Coriander, Cumin, Curry Leaf, Ginger, Marjoram, Nutmeg Some hot spices include: Black Pepper, Chiles, Horseradish, Mustard, Wasabi, White Pepper Some cooling
spices include: Spearmint, Dill, Anise, Fennel, Sweet Basil Some spices that are considered bitter are: Ajwain, Bay Leaf, Celery, Clove, Cumin Seed, Epazote, Fenugreek Seeds, Horseradish, Juniper, Lavender, Mace, Marjoram, Oregano, Summer Savory, Sichuan Peppercorns, Star Anise, Turmeric, Thyme.
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