Easiest Zarda Recipe (meethe Chawal / Sweet Rice) Fluffy Rice Everytime

This no-fail one-pot Zarda recipe is super easy and turns out perfect every time. Stove top or Instant Pot, the rice comes out fluffy and sweet, with yummy saffron and cardamom flavors. There’s even a secret ingredient that makes it extra special. First bite will bring back nostalgic memories.

• My Zarda Struggles: You’re Not Alone
• Ingredients
• How to make Zarda on Stove Top
• Instant Pot Zarda
• Mistakes I used to make
• Serving Suggestions
• Pairing Ideas
• Anvita’s Top Tips
• Final Thoughts
• Related
• Easiest Zarda Recipe (Meethe Chawal / Sweet Rice) Fluffy Rice Everytime

My mom always makes the best Zarda and today I am sharing the recipe that I learnt from my mom, and she learnt it from my Grandmother. This recipe brings out the luxurious essence of Zarda, just like it would have been made in royal kitchens centuries ago!

Growing up, Zarda was a dessert on special occasions like Holi, Diwali, Basant Panchami (Spring) and birthdays etc. We often paired it with savory dishes like Tehri or Kadhi Chawal Often our neighbors would share their Zarda with us on Eid and Baisakhi.

My Zarda Struggles: You’re Not Alone

All my attempts to make Zarda until I learnt to make it from my mom, something was always a miss.

• Sometimes the rice wasn’t cooked right - too soft or not cooked enough.
• The sweetness was off - either too much or too little.
• Once in a while, the rice stuck to the pan and burned.
• The color didn’t look as good as it should.

However, my moms recipe nail it all. Just trust the process.

Ingredients

Below is just what goes into Zarda. For detailed quantities see recipe card.

• Rice : I use Basmati, but Sella rice works great too.
• Sugar : It’s sweet rice, after all!
• Ghee : Gives a nutty flavor and makes the rice silky. I tried oil once, but ghee is way better.
• Spices : Cinnamon, cloves, and cardamom add warmth and depth.
• Nuts and Raisins : Makes it rich and gives different textures.
• Milk : Makes the rice soft and creamy.
• Saffron : Adds a golden color and nice aroma. I don’t use artificial colors, so it’s yellow, not orange.
• Kewra essence : My mom’s secret trick. It adds a unique flowery smell. You can find it in Indian stores or Amazon.
• Edible gold flakes : (optional) for the royal garnish

How to make Zarda on Stove Top

1. Wash the rice until the water’s clear. Then soak it in twice as much water for 30 minutes. Keep the water! You’ll need it later. Soaking helps the rice cook faster. If you don’t soak, it’ll take a bit longer to cook. Always use 2 cups of water for every 1 cup of rice.
2. Microwave some milk for half a minute and crushed saffron to it . Let it sit until the color comes out. Set it aside. You want the a darker color not pale.
3. Use a big, deep pot so the rice has room to swell without sticking resulting in fluffy rice. Put the ghee in the pot on medium heat. When it’s hot, add the spices and cook until aromatic. Then add nuts and raisins. Cook them until they start to change color, but don’t let them turn brown.
4. Add the rice and ALL the water it was soaking in. Don’t worry, the amount is right because the rice already soaked up some water. Add sugar and the saffron milk. Stir it gently.
5. When the water starts bubbling, put the lid on and cook for about 15 minutes on low to medium heat. If you’re making more rice, it’ll take longer. Check if it’s done by listening for a soft sizzle. If you hear it, cook for a couple more minutes. The rice should be the texture of the rice you eat everyday. When it’s done, turn off the heat and let it sit with the lid on for 10 minutes. If your pot isn’t big enough, when the water might spill out when you put the lid on.
6. Use a fork to fluff up the rice and put it in a serving dish. Add the fancy toppings.
7. Finally, here’s the secret : Drizzle some kewra essence on top. Take a moment to enjoy the aromas before you start eating.

Instant Pot Zarda

The order of the steps remain the same however the only thing that will change is as follows

• Do not soak the rice, just rinse until the water runs clear.
• The rice to water ratio is 1:1, remember you also have saffron milk as a liquid that you are adding.
• Pressure cook on normal heat for 6 minutes followed by a natural pressure release.

Mistakes I used to make

Serving Suggestions

• Traditional - To give it an authentic look, serve in a brass or copper bowl for a festive look.
• Single Serves - Serve in small clay pots, glass bowls or ramekins for individual portions.

Pairing Ideas

• I have always enjoyed with something savory like Kadhi Chawal, Tehri or Biryani.
• You can pair it with Palak Paneer, Dal Makhani, Vegetable Korma, Puri Aloo.

Anvita’s Top Tips

• 1:2 Rice to Water Ratio for Stove top cooking (soaking required).Use the water the rice was soaked in.
• For Instant Pot rice to water ratio is 1: 1 and cooking times differ.
• Don’t fluff the rice immediately, give it 5-7 minutes for the steam to go away and then fluff it.

Final Thoughts

Related

Looking for other recipes like this? Try these:

• One Pot UP Style Tahiri
• Authentic Punjabi Kadhi Pakora Stovetop Recipe
• Soft, Fluffy, and Authentic Dahi Bhalla / Dahi Vada Recipe

Ingredients

• Basmati rice 1 cup
• Water 2 cups for stove top and 1 cup for Instant Pot
• Sugar ½ cup
• Ghee ¼ cup
• Milk ¼ cup
• Crushed saffron strands ¾ teaspoon
• Cardamom pod 4
• Cinnamon Stick 1
• Cloves 5
• Mixed nuts ¼ cup cashews, almonds, pistachios
• Raisins ¼ cup
• Kewra essence 1 teaspoon optional, but highly recommended
• For Royal Garnish
• Slivered Almonds 1 teaspoon
• Raisins 1 tsp
• Slivered Pistachios 1 teaspoon
• Edible Gold Flakes optional

Instructions

• Stove top Zarda
• Wash the rice until the water’s clear. Then soak it in twice as much water for 30 minutes. Keep the water! You’ll need it later. Soaking helps the rice cook faster. If you don’t soak, it’ll take a bit longer to cook. Always use 2 cups of water for every 1 cup of rice.
• Microwave some milk for half a minute and crushed saffron to it. Let it sit until the color comes out. Set it aside. You want the a darker color not pale.
• Use a big, deep pot so the rice has room to swell without sticking resulting in fluffy rice. Put the ghee in the pot on medium heat. When it’s hot, add the spices and cook until aromatic. Then add nuts and raisins. Cook them until they start to change color, but don’t let them turn brown.
• Add the rice and ALL the water it was soaking in. Don’t worry, the amount is right because the rice already soaked up some water. Add sugar and the saffron milk. Stir it gently.
• When the water starts bubbling, put the lid on and cook for about 15 minutes on low to medium heat. If you’re making more rice, it’ll take longer. Check if it’s done by listening for a soft sizzle. If you hear it, cook for a couple more minutes. The rice should be the texture of the rice you eat everyday. When it’s done, turn off the heat and let it sit with the lid on for 10 minutes. If your pot isn’t big enough, when the water might spill out when you put the lid on.
• Use a fork to fluff up the rice and put it in a serving dish. Add the fancy toppings.
• Finally, here’s the secret: Drizzle some kewra essence on top. Take a moment to enjoy the aromas before you start eating.
• Instant Pot Zarda
• The order of the steps remain the same however the only thing that will change is as follows
• Do not soak the rice, just rinse until the water runs clear.
• The rice to water ratio is 1:1, remember you also have saffron milk as a liquid that you are adding.
• Pressure cook on normal heat for 6 minutes followed by a natural pressure release.

Notes

Nutrition

Ingredients

• Basmati rice 1 cup
• Water 2 cups for stove top and 1 cup for Instant Pot
• Sugar ½ cup
• Ghee ¼ cup
• Milk ¼ cup
• Crushed saffron strands ¾ teaspoon
• Cardamom pod 4
• Cinnamon Stick 1
• Cloves 5
• Mixed nuts ¼ cup cashews, almonds, pistachios
• Raisins ¼ cup
• Kewra essence 1 teaspoon optional, but highly recommended
• For Royal Garnish
• Slivered Almonds 1 teaspoon
• Raisins 1 tsp
• Slivered Pistachios 1 teaspoon
• Edible Gold Flakes optional

Instructions

• Stove top Zarda
• Wash the rice until the water’s clear. Then soak it in twice as much water for 30 minutes. Keep the water! You’ll need it later. Soaking helps the rice cook faster. If you don’t soak, it’ll take a bit longer to cook. Always use 2 cups of water for every 1 cup of rice.
• Microwave some milk for half a minute and crushed saffron to it. Let it sit until the color comes out. Set it aside. You want the a darker color not pale.
• Use a big, deep pot so the rice has room to swell without sticking resulting in fluffy rice. Put the ghee in the pot on medium heat. When it’s hot, add the spices and cook until aromatic. Then add nuts and raisins. Cook them until they start to change color, but don’t let them turn brown.
• Add the rice and ALL the water it was soaking in. Don’t worry, the amount is right because the rice already soaked up some water. Add sugar and the saffron milk. Stir it gently.
• When the water starts bubbling, put the lid on and cook for about 15 minutes on low to medium heat. If you’re making more rice, it’ll take longer. Check if it’s done by listening for a soft sizzle. If you hear it, cook for a couple more minutes. The rice should be the texture of the rice you eat everyday. When it’s done, turn off the heat and let it sit with the lid on for 10 minutes. If your pot isn’t big enough, when the water might spill out when you put the lid on.
• Use a fork to fluff up the rice and put it in a serving dish. Add the fancy toppings.
• Finally, here’s the secret: Drizzle some kewra essence on top. Take a moment to enjoy the aromas before you start eating.
• Instant Pot Zarda
• The order of the steps remain the same however the only thing that will change is as follows
• Do not soak the rice, just rinse until the water runs clear.
• The rice to water ratio is 1:1, remember you also have saffron milk as a liquid that you are adding.
• Pressure cook on normal heat for 6 minutes followed by a natural pressure release.

Notes

Nutrition