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Aromatic basmati rice cooked with sugar, ghee, and fragrant spices like saffron and cardamom. This classic North Indian dessert, often called Zarda, is a festive treat studded with nuts and raisins.
For 4 servings
Prepare the Rice and Saffron
Par-boil the Rice
Fry Nuts and Prepare Syrup
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Aromatic basmati rice cooked with sugar, ghee, and fragrant spices like saffron and cardamom. This classic North Indian dessert, often called Zarda, is a festive treat studded with nuts and raisins.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 480.4 calories per serving with 5.6g of protein, it's a moderately challenging recipe perfect for dessert.
Combine and Cook on 'Dum'
Rest and Serve
Add 1/4 cup of tutti-frutti (candied fruit peel) or small chunks of canned pineapple along with the nuts and raisins for a fruity twist.
For a richer, creamier texture, crumble 1/4 cup of unsweetened khoya (dried milk solids) over the rice before the 'dum' cooking stage.
Omit the almonds and cashews. You can add 2 tablespoons of melon seeds (magaz) or simply use more raisins.
Instead of yellow, use a pinch of orange or green food color to match different festive themes.
The simple carbohydrates from rice and sugar provide a quick and efficient source of energy, making this a good dessert after a meal.
Saffron, a key ingredient, contains compounds like crocin and safranal that are known to have antidepressant effects and can help elevate your mood.
Ghee is a source of healthy saturated fats and fat-soluble vitamins, while nuts like almonds and cashews provide beneficial monounsaturated fats.
One serving of Sweet Rice contains approximately 480-550 calories, primarily from the rice, sugar, and ghee. The exact count can vary based on the specific ingredients and quantities used.
Sweet Rice is a rich dessert and is high in carbohydrates and fats. While it contains beneficial ingredients like nuts and spices, it should be considered an indulgent treat and enjoyed in moderation, especially on festive occasions.
Mushy rice is usually caused by two things: overcooking the rice during the initial boiling stage, or stirring too vigorously after adding it to the syrup. Ensure the rice is only 80% cooked and handle it very gently.
Absolutely! The food color is purely for aesthetic appeal. The saffron will impart a beautiful, natural pale yellow color and wonderful aroma to the dish on its own.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed pot on very low heat. This method allows the ingredients to cook in their own steam and juices, which deeply infuses the flavors.
Long-grain aged basmati rice is highly recommended for its aroma and ability to remain separate and fluffy. While other long-grain rice varieties can be used, they may not yield the same texture and could become sticky.