Ingredients:
- Water 2 litres or as required
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3-4
- Hari elaichi (Green cardamom) 3-4
- Lemon wedges 1 whole
- Namak (Salt) 1 tsp or to taste
- Zarda rang (Orange food color) 1 tsp or as required
- Chawal (Rice) Sella/Basmati 500g (soaked for 30 minutes)
- Ghee ½ Cup
- Badam (Almonds) halved 2-3 tbs
- Pista (Pistachios) halved 2-3 tbs
- Kishmish (Raisins) 2 tbs
- Sugar 1 & ½ Cup
- Water ½ Cup
- Laung (Cloves) 9-10
- Hari elaichi (Green cardamom) 5-6
- Ghee 1 tbs
- Khoya crumble 200g
- Condensed milk ¼ Cup
- Cream 2 tbs
- Gulab jamun small for garnishing
Directions:
In a pot,add water,cinnamon sticks,cloves,green cardamom,lemon,salt,orange food color,mix well and bring it to boil.
Add rice,mix well and boil until 3/4th done (6-8 minutes) then remove & discard lemon & whole spices, strain rice & set aside.
In a pot,add ghee and let it melt.
Add almonds,pistachios and fry for a minute.
Add raisins,mix well & fry for 30 seconds & reserve half for garnishing.
Add sugar,water and mix well.
Add cloves,green cardamom,mix well & cook on low flame until sugar is dissolved (2-3 minutes).
Now add boiled rice,mix well and cook for 4-5 minutes,cover & steam cook on low flame for 18-20 minutes.
Prepare Khoya Topping:
In a saucepan,add ghee and let it melt.
Add khoya,condensed milk and cream,mix well and cook on low flame until it melts & becomes creamy (2 minutes) (Don’t overcook).
On serving dish,add zarda rice,khoya toping and garnish with fried nuts,gulab jamun & serve.
Note:
(Before serving,zarda rice must be cool down and don’t add khoya topping on hot zarda rice).
Ajza:
- Water 2 litres or as required
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 3-4
- Hari elaichi (Green cardamom) 3-4
- Lemon wedges 1 whole
- Namak (Salt) 1 tsp or to taste
- Zarda rang (Orange food color) 1 tsp or as required
- Chawal (Rice) Sella/Basmati 500g (soaked for 30 minutes)
- Ghee ½ Cup
- Badam (Almonds) halved 2-3 tbs
- Pista (Pistachios) halved 2-3 tbs
- Kishmish (Raisins) 2 tbs
- Sugar 1 & ½ Cup
- Water ½ Cup
- Laung (Cloves) 9-10
- Hari elaichi (Green cardamom) 5-6
- Ghee 1 tbs
- Khoya crumble 200g
- Condensed milk ¼ Cup
- Cream 2 tbs
- Gulab jamun small for garnishing
Directions:
Pot meun pani,darchini,laung,hari elaichi,lemon,namak aur zarda rang dal ker ache tarhan mix karein aur ubal anay dein.
Chawal dal ker mix karein aur 3/4th done (6-8 minutes) hunay tak boil ker lein phir lemon & whole spices ko nikal ker discard ker dein aur chawal ko strain ker ka side per rakh dein.
Pot mein ghee dal ker melt karein.
Badam aur pista dal ker 1 minute kliya fry karein.
Kishmish dal ker 30 seconds kliya fry karein aur half quantity ko nikal ker garnishing kliya rakh dein.
Cheeni aur pani dal ker mix karein.
Laung aur hari elaichi dal ker ache tarhan mix karein aur halki ancch per cheeni ghul janay tak paka lein (2-3 minutes).
Ab boiled chawal dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein phir dhak ker halki ancch per 18-20 minutes kliya steam cook ker lein.
Prepare Khoya Topping:
Saucepan mein ghee dal ker melt karein.
Khoya,condensed milk aur cream dal ker ache tarhan mix karein aur halki ancch per melt aur creamy hunay tak paka lein (2 minutes) (Don’t overcook).
Serving dish mein zarda chawal aur khoya topping dal dein,reserved fried nuts aur gulab jamun sa garnish ker ka serve karein.
Note:
(Serve kernay sa pehlay zarda chawalon ko thanda ker lein aur khoya topping ko garam zarda chawal per nahi dalna).
