This Zarda Sweet Rice is a healthier twist to a traditional recipe; with half the sugar and less fat. The rice is cooked in nuts, cardamom, sugar, coconut and dried fruits, and finished with saffron milk, to create an irresistible end to your meal. Celebrate Eid and delight your guests with this festive recipe!
If you’ve ever had Zarda Sweet Rice before, then you’ll understand why it’s a dessert to relish. Every strand of rice is embraced with the honey-like floral zest of saffron. Paired with the queen of spices, cardamom – it’s a match made in heaven. Just look how beautiful it is.
When Ramadan comes to a close, I always wish my mum would make Zarda Sweet Rice for me, paired with Gujarati-style daal. May seem like a odd combination to some, but I love it. The salty, spicy daal compliments the Zarda Sweet Rice perfectly.
What Does Zarda Mean?
The word Zarda comes from the Urdu word Zard which means “yellow” hence why this beautiful bright yellow rice dish has its name. It’s a super popular dessert in Pakistan and Bangladesh.
How to Prep Ahead
The rice and almonds both need to be soaked for around 20 minutes before cooking so it’s a good idea to prep this in advance. Wash and drain the rice till the water no longer runs cloudy, then soak the rice and almonds in separate bowls.
Ingredients for Making Sweet Rice
- Basmati rice – soaked
- Almonds – soaked
- Milk warm
- Saffron
- Yellow food colouring – for a more intense colour
- Butter – adds richness and flavour
- Sugar – pure cane (you can use regular sugar as well)
- Cashews
- Raisens – you can use sultanas or apricots if you prefer
- Desiccated coconut – (finely shredded coconut)
- Cardamom pods – crushed finely
How to Make Zarda – Step by Step
- Prepare all the ingredients (Image 1). Warm the milk and add the saffron. Set aside, allowing the saffron to infuse its flavour and colour into the milk. In the meantime, heat a large pan on high heat and add the butter to melt
- Stir in the sugar, nuts, apricots, coconut, cardamom, water and food colouring and stir well (Image 2)
- Cook on high heat, stirring continuously until the sugar has completely melted and the water has reduced by half (Image 3)
- Add the cooked rice and stir gently (not to break the rice), but ensure that all the rice is combined well with the ingredients and colour (Image 4)
- Pour the saffron milk mixture over the rice (Image 5)
- Switch off and remove from the heat. Cover with foil or a tight lid, and let it sit. Serve with chopped almonds on top (Image 6)
This version of my Zarda Sweet Rice recipe turned out extra delicious this time. Instead of using raisins and sultanas (which are commonly added), I added malatya dried apricots. I cannot help but be drawn to the taste of malatya apricots.
You may remember the last time I used Malatya apricots, to create my 5-minute Pistachio-Apricot Laddus. Those little balls packed a nutritional punch.
You know, I don’t have time for complicated recipes. Over the years, I’ve tried to make this Zarda Sweet Rice less heavy and simpler – to save time.
By soaking the rice for 20 minutes, you’ll reduce cooking time by half. Only cook the rice until it’s two thirds done, and set aside. In the meantime, I continue to prep the rest of the ingredients. You’ll be pleased to hear that the entire recipe is done in 30 minutes.
Top Tips for Making Zarda Sweet Rice
- Make sure to soak the rice and almonds in advance to reduce the cooking time
- Avoid overcooking the rice, otherwise it will be mushy
- It’s important to wait and reduce the water before adding the rice. That way, your rice will be perfectly fluffy
- Stir gently and avoid stirring too often once you add the rice
- You can omit the food colouring but it does give the rice an authentic look. The saffron will give it a hint of colour
- Leftovers can be stored in the fridge or freezer
More Delicious Desserts You Might Like:
Tell me, have you ever cooked sweet rice before? What’s your favourite food to celebrate? Have you tried my zarda recipe? Comment below!
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter! Can’t wait to see your photos.
Zarda (Sweet Rice With Nuts & Coconut) | Celebratory Recipe
Ingredients
- 1 cup Basmati rice soaked for 20 minutes
- 2 1/2 cups water
- 1/2 cup almonds soaked for 20 minutes
- 2 tbsp milk warm
- 1/4 tsp saffron
- 1 tsp yellow food colouring mix with 2 tbsp water. You can also use orange food colouring as well.
- 1 tbsp butter
- 1/2 cup sugar pure cane (you can use regular sugar as well)
- 1/2 cup cashews
- 1/2 cup raisens you can use sultanas or apricots if you prefer
- 1/2 cup desiccated coconut
- 8 green cardamom pods crushed finely
Instructions
- Wash and drain the rice till the water no longer runs cloudy. Soak the rice and almonds separately for 20 minutes
- In a medium pot, heat 2 cups of water. Once boiled, add the rice and cook for 5-7 minutes or until two thirds cooked through
- Warm the milk and add the saffron. Set aside, allowing the saffron to infuse its flavour and colour into the milk
- In the meantime, heat a large pan on high heat. Add the butter and stir until melted
- Add the sugar, nuts, raisens, coconut, cardamom, 1/2 cup water and food colouring and stir well
- Cook on high heat, stirring continuously for 2-3 minutes, until the sugar has completely melted and the water has nearly reduced
- Add the cooked rice and stir gently (not to break the rice), but ensure that all the rice is combined well with the ingredients and colour
- Pour the saffron milk mixture over the rice
- Switch off and remove from the heat. Cover with a tight lid, and let it sit for 5-7 minutes. This allows all the flavours to infuse, without overcooking and breaking the rice with too much stirring
Notes
- Make sure to soak the rice and almonds in advance to reduce the cooking time
- Avoid overcooking the rice, otherwise it will be mushy
- It's important to wait and reduce the water before adding the rice. That way, your rice will be perfectly fluffy
- Stir gently and avoid stirring too often once you add the rice
- You can omit the food colouring but it does give the rice an authentic look. The saffron will give it a hint of colour
- Leftovers can be stored in the fridge or freezer
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