Zarda

(serves 4)

Friday - - Leisure -

The name of this clas­sic Pak­istani dessert comes from the Per­sian word ‘zard’, mean­ing ‘yel­low’, which is the colour of this saf­fron-in­fused sweet­ened rice.

Prep time: 25 mins Cook­ing time: 1 hour

In­gre­di­ents 100g Bas­mati rice, washed, soaked in wa­ter for 1 hour and drained 500ml wa­ter 45g ghee (clar­i­fied but­ter) 3-4 green car­damoms, bruised 100g sugar pinch saf­fron 60g mix of raisins, al­monds, and cashew nuts, chopped pinch car­damom pow­der 40g khoya (so­lid­i­fied milk), crum­bled (op­tional) 30g dry co­conut slices, toasted (op­tional)

Method: 1. Par­boil rice in wa­ter, drain and spread on a flat tray, en­sur­ing grains do not stick to each other. 2. Mean­while melt 30g ghee over low heat in a deep pan and add car­damom and sugar. Stir and add 1 tbsp wa­ter. Stir un­til sugar dis­solves and forms a syrup. Add saf­fron. 3. Add par­boiled rice, toss well and cover. Cook un­til rice is ten­der and all mois­ture is ab­sorbed. 4. Add half nuts, re­main­ing ghee and car­damom pow­der. Mix well un­til rice gets glossy. Re­move from heat and mix in khoya, if us­ing, for a richer tex­ture. Gar­nish with re­main­ing nuts and toasted co­conut, if us­ing. Serve hot or cold.

Recipes by Chef Amit Ghosh, In­dia Palace SFC Group

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