Saucepan@saucepan · Shared this recipeFollowIndian · dessertZarda (Meethe Chawal - Sweet Rice)A traditional Pakistani and Indian sweet rice dessert made with basmati rice, sugar, milk, and cardamom, cooked with a steam finish.total30 mincook30 minservings4Original recipe on teaforturmeric.comKeep this recipeAdd a copy of Zarda (Meethe Chawal - Sweet Rice) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 cup aged long-grain basmati rice2 tbsp ghee ), or butter (salted or unsalted4 green cardamom pods, slightly cracked open0.25 cup water0.333 cup whole milk0.75 cup raw cane sugar, or regular white sugar0.125 tsp yellow or orange food color0.25 tsp kosher salt0.25 tsp orange blossom water or kewra essence, depending on how strong it is - optionalMalai ), Indian/Pakistani Cream or any thick cream (optionalSlivered almonds ), to garnish (optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the rice in a bowl and thoroughly wash until the water runs clear. Soak in water for 30 minutes, then strain.2Step 2: Parboil the rice: Place a medium pot or nonstick Dutch Oven over high heat and bring 5 cups (1.25 quarts) of water to a rolling boil. (Cover the pot with a lid to speed this up.)3Step 3: Add the rice and bring it back up to a boil. Once it comes to a boil again, boil for 6 minutes and 30 seconds (no more than 7 minutes), or until the rice is fully cooked but has a slight bite to it. Instead of breaking into pieces, it should get slightly mushy when pressed between your fingers. Drain and set aside.4Step 4: Heat a medium nonstick Dutch oven over medium-high heat. Once hot, heat ghee and add the cardamom pods. Stir for a few seconds to infuse the oil. Then add the sugar, water, food coloring, and salt. Stir and allow the sugar to completely dissolve (1-2 minutes). Add the milk and bring the mixture to a simmer (~1-2 minutes). The thickness of your pot will affect this timing. You're looking to dissolve the sugar, but not thicken the syrup.5Step 5: Add the rice and use a rice paddle to fold very gently until all the rice is coated evenly in sugar syrup. (Careful here not to break the rice. If you can, lift the pot and swirl around to mix.) Bring to a gentle boil and allow to simmer, undisturbed, for 2 minutes, until the sugar syrup has reduced and the rice is no longer watery. Sprinkle in orange blossom/kewra water, if using.6Step 6: Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly to contain the steam. At first, keep the pan on medium heat to allow to build steam for 1-2 minutes. You'll start to feel the steam escaping the sides of the pot. Then turn down to the lowest heat and allow it to cook in its steam ('dum') for 10-15 minutes. The liquid should be fully absorbed and the rice fully cooked.7Step 7: Turn off the heat and allow it to rest with the lid on for another 10 minutes. Serve with malai (cream), if desired.getsaucepan.com/r/c5438df1-c773-4d7c-990a-123aec9f568d · Original: https://www.teaforturmeric.com/zarda-meethe-chawal/
