Meetha Zarda Pulao2014-11-20
- Servings : 4
- Prep Time : 60m
- Cook Time : 15m
- Ready In : 1:15 h
Sweet Zarda Pulao is a special delicacy. Also called as meetha chawal, it can be best combined with Chana Dal Puri or taken separately as a desert. It remains one of the popular delicacies in Eastern India.
- 500 gms Basmati Rice
- 500 gms Sugar
- 4-5 Cloves
- 4-5 Green Cardamom
- 2 Black Cardamom
- 1 Bay Leaf (tezpatta)
- 1/3 tsp Orange Color (edible)
- 1 tsp Kewda Water
- 4 Almond (chopped for garnish)
- 4 Cashew Nuts (chopped for garnish)
- 10 Raisins
- 1 lit Water
Take basmati rice, clean and soak it in water for five minutes. Take a litre of water in a deep pan and keep it on flame for boiling. When water begins to boil add soaked rice into it. After 2 minutes switch off the flame and drain the water from the rice and keep it aside for cooling. Be careful while boiling the rice, do not keep the rice for too long in boiling water to avoid it getting fully cooked. Please keep the rice partially cooked.
Place a deep pan on medium flame and put ghee into it along with all the spices. Add sugar and a cup of water simultaneously to form syrup. It will take 5 minutes to form syrup; meanwhile keep on stirring the syrup and add color into it.
When syrup is ready, add boiled rice along with kewra water and cook it for 5 minutes on medium flame.
Cover the pan with lid for few more minutes on low flame. After 5 minutes switch off the flame. Place zarda pulao on a plate and garnish it with almond/cashew/raisin pieces.
Sweet delightful Zarda pulao is ready to serve.