Growing up whenever there was any kind of celebration, this sweet yellow rice dish would always be the grand finale of an amazing day. From weddings, babies, jobs, religious festivities, get together…..Zardah was always the star of the night. It is extremely popular in the South Asian region.
I have memories of my Bari Ami (grand mother) and later my Ami (mother) making this on numerous occasions. This wasn’t a dish they would make in a hurry. In fact it was like a baby…..gently cared for, loved and nurtured. From using special Sela rice, special food coloring, right kind of almonds, plump raisins and Murabbas (Candied Fruits), this is one royal dessert.
The word Zardah has its roots in the Urdu word Zard meaning yellow, hence the yellow color. Some people add other colors too but in my home we always stuck to the yellow color.
I decided to step out of my comfort zone and finally try making Zardah. I know I can never make it the way they did so after playing around with their recipe I finally came up with an easier version. As I love me my short cuts, here is an amazing recipe which will give you pretty much the same results but with less than half the effort 🙂 and trust me your mother will think you spent hours in the kitchen 🙂
I don’t like candied fruits or a lot of nuts so I kept it simple, but you can go ahead and add as much as your heart desires. Also I don’t like super sweet Zardah so I’ve kept the sugar a bit less. Feel free to add more sugar if you like your desserts with a kick of sweetness. Some people also top it with khoya and shredded coconut, so decorate it what ever way your heart desires.
Let’s get started…..
Print Recipe
ZARDAH
Pakistani Royal Dessert made with Sweet Yellow Rice and loads of nuts, raisins, murabbas and khoya.
Soak the rice in 4 cups of water for atleast 2 hours. After 2 hours drain the water and wash the rice several times till the water runs clean.
Meanwhile in a big pot put 4 cups of water. Cover and let the water boil. Once the water comes to a boil, add yellow food coloring and rice. Let it cook uncovered for 7-10 minutes.
After 10 minutes drain the water. To check if the rice is done, break it with your fingers, it should break into 2-3 pieces but not be smooshed or feel soft.
Take a few cardamoms and crack them.
In a separate pan put butter and melt on low heat. Add the cardamoms.
Once butter melts, add sugar.
Slowly add 1.5 cups of water and make a sugar syrup. You will know its done when bubbles form on the top.
In a rice cooker/ deep pot, add the drained rice and pour the sugar syrup. Mix gently. Top off with nuts or candied fruits of your choice. Cover and let it steam on low heat for 15-25 minutes.
Garnish with your favorite toppings and serve hot.
Recipe Notes
If its hard to find sela rice, try to use the best quality Basmati Rice.
You can also use Desi Ghee instead of butter.
To make it dairy free, omit butter and use oil instead.
I've made it in a rice cooker and also on the stove and the result is pretty much the same.
If after 25 minutes you feel the rice are not done, let them steam for another 5-10 minutes.
