Zarda
Yesterday, I followed @szrecipes recipe. Do you know why? Because when she posted that recipe I bookmarked it. I went to my saved recipes open it and followed. I got a compliment from my husband too …. Bazaari touch araha hai😄 this is my first time try to pour milk and sugar directly. I always make Sugar syrup (sheera) and add in boiled orange rice but @szrecipes poured milk in the rice. So I tried with milk this time and served with chicken pulao.
Zarda
Yesterday, I followed @szrecipes recipe. Do you know why? Because when she posted that recipe I bookmarked it. I went to my saved recipes open it and followed. I got a compliment from my husband too …. Bazaari touch araha hai😄 this is my first time try to pour milk and sugar directly. I always make Sugar syrup (sheera) and add in boiled orange rice but @szrecipes poured milk in the rice. So I tried with milk this time and served with chicken pulao.
Cooking Instructions
- 1
Pour water in a pot and bring it to boil. Once it starts boiling add a a quarter tsp of zarda rung to that water.
- 2
And put soaked rice. Boil it till the rice cooked and then strain it.
- 3
Take a wok, pour ghee or oil. Put cardamom and wait till it starts splattering. Then pour milk.
- 4
Put rice and make a space in the middle of the rice for sugar.
- 5
Then mix it well with smooth hands. Pour kewra water for zarda aroma. Let the milk and dried it up by itself. Do not stir a lot otherwise rice will break.
- 6
Once all the water and milk evaporated and the rice becomes dry. Cover it for 10 mins on low flame or till the steam comes.
- 7
Dish out in a serving plater and garnish with almonds, pistachio and gulab Jamun. Enjoy with chicken pulao.
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