Zarda Sweet Rice with Nuts, Raisins & Cardamom Recipe

Zarda is a customary Pakistani sweet dish made with rice, sugar, nuts and cardamom seeds. The name Zarda comes from the Urdu word ‘Zard’, and that implies yellow – for this reason Zarda is regularly an exceptionally splendid tone of yellow or orange!.

How do you make Zarda?

The formula I’ve seen the ladies in my family use is extremely lengthy and convoluted, some including heating up the rice independently and making a ‘chashni’, a sugar syrup mixed with the cardamom and food shading to pour over the plain rice independently.

I feel like those means are superfluous, has no effect on the kind of the Zarda and simply implies more filthy dishes to wash some other time when you could be partaking in your heavenly Zarda.

My formula is pretty much straightforward – cook the rice with the food shading and cardamom while the nuts and raisins broil in a skillet as an afterthought, channel the rice and afterward blend in the sugar, nuts and raisins and let it steam for 10-15 minutes! Done! Would it be able to be any more straightforward? The extras (or deficiency in that department) demonstrated to me how fruitful this formula went. This simple and straightforward Zarda which utilizes negligible fixings is my go-to for a fast, totally heavenly and extravagant pastry.

Zarda Sweet Rice Recipe

zarda sweet rice

What makes a decent Zarda?

As I would like to think, the best Zarda is one where each grain of rice is long, discrete and firm without any proof of mush or excessively mellowed rice, all while being covered in the shimmering sugary decency of the sugar. Polished off with a confetti of candy-coated nuts and raisins bound in each chomp, this turns into a celebration of flavors and surfaces in your mouth!

To get this surface of the rice, it’s ideal to utilize either extra lengthy grain basmati rice. Assuming that you battle with cooking basmati rice, sella rice is your closest companion – it’s truly challenging to wreck sella as it doesn’t mush or overcook without any problem.

How is Zarda served?

As a sweet, Zarda is served similarly for what it’s worth – sprinkled with nuts and dried organic product as a decorating. It tends to be served close by some home grown tea or ordinary tea. You can likewise embellish it with khoya, different mithai, even coagulated cream. It’s likewise best served warm.

A thing in a few South Asian families is to serve Zarda close by a Biryani or a Pilau. I can authenticate how tasty sweet Zarda is when blended in with a hot and substantial Biryani – it’s a sweet and fiery flavor party and truly, you can’t thump it until you attempt it!



  • 3 cups basmati or sella rice
  • 10 green cardamom pods
  • 1.5 tsp egg yellow food colouring
  • 1 handful chopped nuts
  • 1 handful raisins or sultanas
  • 2.5 cups sugar
  • 2 tbsp ghee


  1. Wash and channel the rice till the water no longer runs shady – around 5 washes. Then, at that point, absorb the rice water for no less than 30 minutes.
  2. In a huge skillet, add the rice (depleted), the cardamom units, the food shading, 1tbsp ghee and enough water to cover everything great. Heat everything to the point of boiling
  3. While the rice is reaching boiling point, in a seperate dish add 1tbsp of ghee, 1tbsp sugar and the slashed nuts and raisins. Heat this on medium hotness, mixing regularly to broil the nuts well. Keep this broiling till they are required.
  4. When the rice is completely cooked through, channel everything in a colander.
  5. In a similar container the rice was cooking in, we will begin layering the Zarda similar as we accomplish for Biryani. In the first place, take 1/3 of the rice and put it at the lower part of the pot. Then, at that point, add 1/3 of the sugar, then, at that point, 1/3 of the nuts and raisins. Rehash the layering system till all the rice sugar and nuts and raisins have been spent. You should wind up with a layer of nuts and raisins on top.
  6. Cover the pot and turn the hotness to the most reduced setting conceivable. Permit the Zarda to steam for 15-20 minutes. Once done, reveal and cautiously mix the rice to blend in the sugar. ideally with a panja or opened spoon. Be mindful so as not to break the rice! Allow the rice to rest for 5-10 minutes prior to serving.

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