In Pakistan and some other parts of Asia, there are many traditional sweet dishes that are loved and enjoyed by majority of the inhabitants since decades. Some of these recipes are essential part of our dining tables and they are especially served on special occasions no matter religious or social events. These dishes have to be there in the menus because most people enjoy and demand for these traditional recipes. Sweet dishes are integral part of menus and our menus seem to be in complete without them. Recipes like kheer, ferni, mutanjan, vermicelli, sheer khorma etc are a must in our part of the world. One of these recipes is zarda and today the recipe of this delicious and traditional dish is shared with you all as follows:
Sela rice: 1/2 kg soaked for 4 hours
Yellow color: 1/4 tsp
Green cardamom: 6
Salt: 1/4 tsp
Orange peel: 1 tbsp
Sugar: 1/2 kg
Ghee: 1/2 cup
Kewra water: 1 tbsp
Almonds and pistachio sliced: 1/2 cup
Ashrafis red and green: 1/2 cup chopped
Gulab jamun: 125 gm
Cham cham: 125 gm
Silver waraq: 2 roll
Soak sela rice for 4 to 5 hours and in a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange peel and cook rice till fully done, Cooking rice is a common thing and nearly all cooks known well how to cook or boil rice properly. Drain rice and keep aside. Now take another pan heat 1/2 cup ghee, desi ghee is preferable and add sugar with 1/2 cup water, cook stirring till boiling and sugar dissolves completely. Now add in the boiled rice, mix well and cook on high flame uncovered for 10 minutes till water dries then lower the flame and leave it on dum over a tawa for 15 minutes.
Add kewra water and remove in a large serving platter garnished with almonds and pistachio, ashrafis, khoya, gulab jamun and cham cham. After that no other word can be appropriate than “enjoy”.