Sweet Sella Rice Pudding (Zarda) with Nuts, Coconut, and Silver Leaf Recipe

Introduction

Zarda is a traditional South Asian sweet rice dish, known for its vibrant color and fragrant spices. It combines aromatic rice, ghee, nuts, and dried fruits to create a rich, flavorful dessert perfect for special occasions or festive celebrations.

Ingredients

• 2 cloves
• 1 star anise
• ¼ teaspoon salt
• 1 cup (200 g) sella rice (see note)
• ¼ teaspoon orange food color
• 2 tablespoons ghee or unsalted butter
• 3 green cardamom pods
• 1 cup (200 g) white fine granulated sugar
• 3 tablespoons whole milk
• 2 tablespoons (20 g) raisins
• 2 tablespoons (20 g) blanched and peeled almonds
• 2 tablespoons (20 g) unsalted pistachios
• 2–3 tablespoons (20 g) dried coconut

Garnish: Dried coconut, sliced pistachios, sliced almonds, khoya or mawa, edible silver leaf

Instructions

1. Step 1: Wash the rice until the water runs clear, then soak it in lukewarm water for 2-3 hours.
2. Step 2: In a large pot, bring 1.5 liters of water to a boil. Add cloves, star anise, and salt.
3. Step 3: Add the soaked rice and orange food color to the boiling water. Cook on medium heat until the rice is about 90% done, around 6-8 minutes.
4. Step 4: Strain the rice in a colander and rinse with cold water to stop the cooking. Set aside.
5. Step 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. Step 6: Add sugar and milk, stirring until the sugar dissolves completely. Avoid letting the sugar crystallize.
7. Step 7: Once the sugar syrup is ready, add the cooked rice. Gently mix to coat the rice evenly with the syrup.
8. Step 8: Increase heat to medium-high and cook for 2-3 minutes, stirring occasionally until most of the liquid evaporates. The rice should remain slightly wet but not watery.
9. Step 9: Sprinkle pistachios, dried coconut, blanched almonds, and raisins over the rice.
10. Step 10: Reduce heat to the lowest setting, cover the pot, and let the rice steam (dum) for 10-12 minutes until fully cooked. To prevent sticking, place a metal trivet or tawa under the pot.
11. Step 11: Once done, uncover and fluff the rice gently with a fork or wide spatula. Let it rest uncovered for 8-10 minutes.
12. Step 12: Transfer to a serving dish and garnish with extra dried coconut, sliced pistachios, sliced almonds, khoya, and edible silver leaf. Serve warm and enjoy!

Tips & Variations

• Use sella rice (parboiled rice) for better texture and to prevent the grains from becoming mushy.
• You can substitute orange food color with natural alternatives like saffron dissolved in warm milk for a rich flavor.
• For a vegan version, replace ghee with coconut oil and use a plant-based milk instead of whole milk.
• Add a pinch of nutmeg or cinnamon for an extra layer of warmth and aroma.
• Soak raisins and nuts in warm water or rose water for 10 minutes before adding to enhance their flavor and softness.

Storage

Store leftover zarda in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave with a splash of milk or water to retain moisture. Avoid overheating to keep the rice fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sella rice?

While regular white rice can be used, sella rice holds its shape better and is less likely to turn mushy, making it ideal for zarda.

Is there a substitute for khoya or mawa in the garnish?

If khoya is unavailable, you can use sweetened condensed milk reduced to a thick consistency or finely chopped paneer as a garnish alternative.

Sweet Sella Rice Pudding (Zarda) with Nuts, Coconut, and Silver Leaf Recipe

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Zarda is a traditional South Asian sweet rice dish made with fragrant sella basmati rice, aromatic spices, nuts, and dried fruits, sweetened with sugar and enriched with ghee and milk. This vibrant and colorful dessert is often garnished with sliced nuts, khoya, and edible silver leaf, making it perfect for festive occasions.

• Author: Jeannette
• Prep Time: 15 minutes (plus 2-3 hours soaking)
• Cook Time: 25 minutes
• Total Time: 3 hours 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: South Asian
• Diet: Vegetarian

Ingredients

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Rice and Spices

• 2 cloves
• 1 star anise
• ¼ teaspoon salt
• 1 cup (200 g) sella basmati rice
• ¼ teaspoon orange food color
• 3 green cardamom pods

Sweetening and Fats

• 2 tablespoon ghee or unsalted butter
• 1 cup (200 g) white fine granulated sugar
• 3 tablespoon whole milk

Nuts and Dried Fruits

• 2 tbsp (20 g) raisins
• 2 tbsp (20 g) almonds, blanched and peeled
• 2 tbsp (20 g) pistachios, unsalted
• 2–3 tbsp (20 g) dried coconut

Garnish

• Dried coconut
• Pistachios, sliced
• Almonds, sliced
• Khoya or mawa
• Edible silver leaf

Instructions

1. Soaking the Rice: Wash the rice until the water runs clear, then soak it for 2-3 hours in lukewarm water to achieve optimal texture and even cooking.
2. Boiling with Spices: In a large pot, bring 1.5 liters of water to a boil. Add cloves, star anise, and salt to infuse flavor. Add the soaked rice and orange food color. Cook on medium heat until the rice is about 90% done, approximately 6-8 minutes.
3. Draining the Rice: Strain the rice through a colander and rinse with cold water to stop further cooking. Set aside to drain.
4. Preparing Sugar Syrup and Toasting: In a large wok or heavy-bottomed pan, heat ghee over medium heat. Add green cardamom pods and toast for about 30 seconds until fragrant.
5. Dissolving Sugar: Add sugar and milk to the pan, stirring continuously until the sugar dissolves completely. Avoid crystallization to ensure a smooth syrup.
6. Mixing Rice with Syrup: Immediately add the cooked rice to the syrup. Gently fold to coat the grains evenly with the sweetened syrup.
7. Reducing Moisture: Increase the heat to medium-high and cook for 2-3 minutes, stirring occasionally, allowing most of the liquid to evaporate. The rice should remain slightly wet but not watery.
8. Adding Nuts and Dried Fruits: Sprinkle pistachios, dried coconut, blanched almonds, and raisins over the rice surface for texture and flavor.
9. Steaming (Dum) Cooking: Reduce the heat to the lowest setting, cover the pot, and let the rice steam for 10-12 minutes until fully cooked. To prevent sticking, place a metal trivet or tawa under the pot.
10. Resting and Fluffing: Once cooked, uncover the pot and gently fluff the rice with a fork or spatula. Let it rest uncovered for 8-10 minutes to allow the flavors to develop.
11. Serving and Garnishing: Transfer to a serving dish and garnish with extra dried coconut, sliced pistachios, sliced almonds, khoya, and edible silver leaf for an elegant presentation. Serve warm and enjoy.

Notes

• Sella rice (parboiled basmati rice) is preferred for its fragrant aroma and ability to hold grains separate.
• Soaking the rice helps to ensure even cooking and a fluffy texture.
• Placing a metal trivet or tawa under the pot during steaming avoids burning and sticking.
• Adjust sugar quantity based on desired sweetness.
• Orange food color is traditional to give the dish its signature vibrant color but can be omitted or replaced with natural colorants.

Keywords: Zarda, Sweet Rice, Indian Dessert, Pakistani Dessert, Festive Dessert, Aromatic Rice Pudding, Nutty Rice Sweet