In this Zarda recipe, special parboiled basmati rice is first soaked and then boiled with a pinch of food coloring to achieve its famous yellow jeweled tone. A dessert of Persian and Mughal origins, the name Zarda is actually derived from the Persian and Urdu (Pakistan’s national language) word ‘Zard,’ which means yellow. After being boiled, the rice is toasted in oil along with some aromatics and then layered with sugar, dry fruits, and saffron dissolved in milk for an irresistible finish. Served warm, just like carrot halwa, gulab jamun, pumpkin halwa, and sooji ka halwa, Zarda is a heartwarming dish.
Why you’ll love this recipe
Delicious after a spicy meal - This sweet and aromatic Zarda recipe is the perfect dessert to enjoy after eating a rich and spicy Pakistani meal. Perfect winter dessert - A cozy treat that’s perfect for the colder months of the year, this recipe is a fall and winter favorite. Easy recipe - Most warm desserts that are part of Pakistani cuisine, like halwa, can take hours to make. This quick and easy Zarda recipe is on the table in 40 minutes, only 20 of which require your attention. Great for a crowd - Cooking a larger batch of this Zarda recipe takes no extra time, making this a great option for feeding a large crowd.
Ingredient notes
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Substitutions & variations
Add khoya - Milk solids can be purchased at South Asian stores or made at home. When added to the Zarda recipe, the result is a richer, more indulgent version of the traditional dessert. Try tutti frutti - Colorful candied cubes made from raw papaya called tutti frutti or ‘ashrafiyan’ also add a mouthwatering texture, taste, and pop of color to the Zarda recipe. Opt for other aromatics - I like to keep it simple with cardamom, cloves, and saffron in my Zarda recipe, but a splash of kewra (screwpine) or rose water makes a pleasant change. Use a different fat - Try ghee or butter instead of cooking oil for this Zarda recipe, especially for a special occasion. Make it dairy-free - Use coconut milk instead of cow’s milk to mix the saffron in at the end. In fact, if you use oil and coconut milk, the Zarda will be dairy-free and vegan.
Step-by-step instructions
First step - After soaking the rice for a minimum of 2 hours, add it along with 8 cups of water and the yellow food coloring to a cooking pot and bring it to a boil. Second step - Stir gently once to prevent the rice from clumping and cook on medium heat. Third step - Check the rice periodically with a slotted spoon to see if it’s cooked. Fourth step - Strain the rice and discard the water once it is 90% - 95% cooked.
Fifth step - Gently crush the cardamom, just enough to lightly break it apart. Heat the cooking oil, add the cardamom and the cloves, and saute until you smell the aroma. Sixth step - Add the cooked rice and stir it gently to coat it in the oil. Layer the sugar, nuts, and raisins on top and cover. Seventh step - After 5 minutes, the sugar will melt and make syrup. Eighth step - Stir the rice gently to coat it in this syrup.
Ninth step - Combine warm milk and saffron and pour this mixture over the rice. Cover with foil, seal tightly, and place the lid on top. Reduce the heat to the lowest setting and steam (dum) the rice for 15-20 minutes. Tenth step - Uncover and test the rice to ensure it’s done, fluff, and serve.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
