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Zarda (Pakistani Sweet Rice)

This delicious Zarda combines fragrant sella basmati rice cooked in a sweet, aromatic syrup of sugar and cardamom. Topped with a colorful mix of nuts, raisins, and dried coconut, it’s a bright dessert that’s perfect for festive occasions or family gatherings. Simple to make and irresistibly flavorful!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 542 kcal
Course: Dessert
Cuisine: Pakistani

Ingredients

  • 2 cloves
  • 1 star anise
  • ¼ teaspoon salt
  • 1 cup (200 g) Sella rice see note
  • ¼ teaspoon orange food color
  • 2 tablespoon ghee or unsalted butter
  • 3 green cardamom
  • 1 cup (200 g) white fine granulated sugar
  • 3 tablespoon whole milk
  • 2 tablespoon (20 g) raisins
  • 2 tablespoon (20 g) almonds blanched and peeled
  • 2 tablespoon (20 g) pistachios unsalted
  • 2-3 tablespoon (20 g) dried coconut
Garnish
  • dried coconut
  • pistachios sliced
  • almonds Sliced
  • khoya or mawa
  • edible silver leaf

Instructions

    Cup of Yum
  1. Wash the rice until the water runs clear, then soak for 2–3 hours in lukewarm water.
  2. In a large pot, bring 1.5 liters of water to a boil. Add cloves, star anise, and salt.
  3. Add the soaked rice and food color to the boiling water. Cook on medium heat until the rice is about 90% done, around 6–8 minutes.
  4. Strain the rice in a colander and rinse with cold water to stop the cooking process. Set aside.
  5. In a large wok or heavy-bottomed pan, heat ghee over medium heat. Add cardamom pods and toast for about 30 seconds until fragrant.
  6. Add sugar and milk, stirring until the sugar melts. Avoid letting the sugar crystallize.
  7. As soon as the sugar has fully dissolved, add the cooked rice. Gently mix to coat the rice evenly with the syrup.
  8. Increase the heat to medium-high and cook for 2–3 minutes, stirring occasionally, until most of the liquid evaporates. The rice should be slightly wet but not drowning in water.
  9. Sprinkle pistachios, dried coconut, blanched almonds, and raisins over the rice.
  10. Reduce the heat to the lowest setting, cover the pot, and let the rice steam (dum) for 10–12 minutes, until fully cooked. To protect the rice from sticking to the bottom of the pot, place a metal trivet or tawa under it.
  11. Once the moisture has evaporated, uncover the pot and fluff the rice gently with a fork or a wide spatula. Let it rest uncovered for 8–10 minutes.
  12. Transfer to a serving dish and garnish with extra dried coconut, sliced pistachios, sliced almonds, khoya, and edible silver leaf. Serve and enjoy!

Notes

  • You can sub sella with basmati rice but soaking and cooking time will vary. Refer to these changes if you are using basmati rice.

Nutrition Information

Calories 542kcal (27%) Carbohydrates 100g (33%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 21mg (7%) Sodium 155mg (6%) Potassium 241mg (7%) Fiber 3g (12%) Sugar 56g (112%) Vitamin A 35IU (1%) Vitamin C 1mg (1%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 542

% Daily Value*

Calories 542kcal 27%
Carbohydrates 100g 33%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 155mg 6%
Potassium 241mg 5%
Fiber 3g 12%
Sugar 56g 112%
Vitamin A 35IU 1%
Vitamin C 1mg 1%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.