This traditional zarda is a highly popular dessert in the Indian subcontinent. It has a bright yellow colour, fragrant flavour, and luxuriant sweetness. The preparation of zarda, done in this recipe with aromatic basmati rice, sugar, ghee, and a mix of spices, is usually prepared during festivals, weddings, and other occasion celebrations. It is a great way to end a meal with something sweet. The recipe for zarda begins with the cooking of basmati rice to the point where it becomes soft but firm. Long-grain basmati rice is what sets this dish apart as the best in the world, both from the standpoints of taste and aroma. On having the rice ready, it gets mixed with sugar, ghee, as well as an aromatic combination of cardamom, cloves, and saffron. The dip of saffron in milk gives a mild yellow hue and a delicate floral smell to the dish. Dried fruits like raisins, almonds, and even pistachios add crunchy flavour to this simple yet delightful dessert recipe. For added richness, there are some versions where khoya or coconut is used. This recipe of zarda is simple to make, and the choice to add more nuts or level up the sweetness lies in one's preference. Traditionally warm, zarda is another great comforting dessert for festive meals. Among its fragrant rice and spices, this zarda dessert is sure to impress family and friends alike by looking just as delicious as it tastes.

• 1/2 cup basmati rice
• 1/8 tsp saffron
• 3 tbsp ghee
• 3/4 tsp green cardamom powder
• 1/2 cup sugar
• 8 almonds
• 8 cashews
• 8 pistachios
• 12 raisins
• 5-6 cloves

• Begin by washing 1/2 cup of basmati rice in cold running water.
• It would be best if you kept rinsing until the running water ran clear, as excess starch in the rice helps it turn out fluffy.
• Soak the rice in enough water for approximately 30 minutes.
• Soaking will enable the grains to absorb water and cook evenly. Then drain all the water and let the rice be set.
• Pour 1 cup of water in a 2-litre pressure cooker.
• Then add ⅛ teaspoon of saffron strands, that is, about 3 to 4 pinches, and mix gently with a spoon so the saffron infuses its vibrant colour and flavour into the water.
• Add the soaked rice and 5 to 6 cloves to the cooker. Depending upon preference, you can add 7 to 9 cloves.
• Now close the lid of the pressure cooker and cook for two whistles on a medium flame, which will take about 6 to 7 minutes.
• Once the cooking time is done, let the pressure settle down naturally before you open the lid.
• The rice should be tender and also not mushy; gently fluff the rice with a fork and keep it aside.
• Take 3 tablespoons of ghee in a heavy kadai or pan. Heat at low to medium.
• When it melts, spread it evenly up and down on the sides of the pan. Then the rice grains won't stick when they are cooking.
• Add cooked rice to the pan. Sprinkle 1/2 cup sugar evenly over rice, add ¾ teaspoon of cardamom powder.
• If you desire the stronger taste of cardamom, you can add one teaspoon.
• Toss the rice and sugar gently together with a spatula so that the sugar is distributed well without breaking the rice grains.
• Let the flame be slow, and it will continue to cook the pulao mixture.
• You'd notice that after it melts, the sugar develops a sort of liquid consistency.
• Mix it occasionally so it won't stick to the bottom of the pan. And now, it will dry up the sugar solution.
• If cooked rice grains are hard or dense, cover the pan with a damp cloth or napkin and then put on a lid.
• Allow it to cook for 20-30 seconds to enable steam to soften the rice.
• Add eight pistachio pieces, eight almond slices, and eight cashew pieces cut into pieces to the mixture after the liquid consistency is no more.
• If you are using raisins, add them too at this stage. Gently mix everything and turn off the flame.
• Serve it hot or warm as the recipe of zarda. You can make it look appetizing by spreading it on a big plate.
• Garnish it with additional nuts, such as cashews, raisins, almonds, or even pistachios, when you serve.
• This is an excellent dish for a festival or special treat, with pure sweetness and aromatic spices.
• The saffron, the cardamom, and the nuts make a wonderful dish that will ensure a meal for your family and guests.
• Bon app tit your yummy zarda!