• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Zarda

1 Kg rice pre-soaked
800 gms. to 1 kg sugar (as per taste)
1/4 tsp. yellow food color
2-3 tbs. oil
Dry fruit-raisins (Kishmish), pistachio (Pistay), almonds (Badam)
14-15 cloves (laung)
8-10 green cardamom (Chhoti Ilaichi)
Khoya or cream or ricotta cheese
1 tsp. Kewra essence
1/4 Kg. Khoya
Method
On a high heat half fill with water, add colour, half the cloves and half the ilaichi, boil then add rice giving it a stir.
Drain the rice just before it is fully cooked.
In another pot on a low heat add oil and fry the rest of the cloves and ilaich
Add the drained rice and sugar stirring vigorously.
Cover and cook for a further few minutes, add the khoy, dry fruits and kewra.