Saffron Sweet Rice Zarda Pullao
Indulge in the aromatic and vibrant flavors of Saffron Sweet Rice Zarda Pullao, a celebratory dessert that transforms humble basmati rice into a dish of golden decadence. Infused with fragrant saffron strands, whole spices like cardamom and cinnamon, and a touch of rose water, this traditional South Asian sweet rice recipe is a perfect blend of sweetness and spice. The rice is lightly steamed to perfection and coated in a luscious saffron-sugar mixture, then studded with golden raisins, toasted slivered almonds, and pistachios for a delightful crunch. Whether served as a festive treat or a comforting dessert, Zarda Pullao promises a feast for both the eyes and the palate. Its rich aroma, vibrant color, and luxurious garnish make it an unforgettable addition to any meal.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 4 cups Water
- 1 cup Sugar
- 0.5 cups Whole milk
- 0.5 teaspoons Saffron strands
- 6 pods Cardamom pods
- 4 Cloves
- 1 Cinnamon stick
- 4 tablespoons Ghee (clarified butter)
- 2 tablespoons Golden raisins
- 2 tablespoons Slivered almonds
- 2 tablespoons Pistachios, chopped
- 2 drops Yellow food coloring (optional)
- 1 teaspoon Rose water (optional)
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes.
In a small bowl, soak the saffron strands in warm milk and set aside to release their color and flavor.
Bring 4 cups of water to a boil in a large pot. Add the soaked and drained rice, along with 4 cardamom pods, 2 cloves, and a pinch of salt. Cook the rice until it is about 70% cooked (still firm to the bite). Drain and set aside.
Melt the ghee in a large, heavy-bottomed pan over medium heat. Add the remaining cardamom pods, cloves, and cinnamon stick. Fry for 1-2 minutes until aromatic.
Add the sugar to the pan, followed by the saffron-infused milk and 2 drops of yellow food coloring (if using). Stir well to dissolve the sugar completely.
Gently fold in the partially cooked rice into the pan, ensuring the rice is evenly coated with the saffron-sugar mixture. Cover the pan with a tight-fitting lid and cook on low heat for 10-12 minutes, allowing the rice to steam and absorb the flavors.
In a small skillet, lightly toast the raisins, slivered almonds, and chopped pistachios in 1 tablespoon of ghee until golden brown.
Uncover the rice and fluff it gently with a fork. Sprinkle the toasted nuts and raisins on top, along with rose water (if using) for added fragrance.
Serve warm, garnished with more chopped nuts if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 54.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
