Meetha Chawal Zarda (Kashmiri Sweet Rice Dessert)

I love the feel of Kashmiri Cuisine (taking into account that it is one place for which battles have (and are) being fought on international levels and love the way in which the food is cooked there!Due to the place having extreme cold for most of the year people have ingenious ways to preserve food which is scarce,especially at the time of snowfall!In summer the women of the home cut up vegetables like Cauliflower,Turnips,Potatoes and Beets and dry them in the sun.They are then threaded and hung up in the pantry to be used in peak winters when the snow is so thick that it is not possible to venture out for 2 – 3 months at a stretch!The lakes are frozen and so inaccessible to the boatmen who come in sleek and slim boats to sell fruits,vegetables and flowers!The women in the homes mostly do any pickling and preserving ensuring that there is a steady supply of food throughout winter though meat shops are very common in and around the residential areas!

The Kashmiri feasts are a must have for anyone who relishes Naan,Methi Chaman,Shabdeg,Shufta,Kofta,Biryani and Pulao!Due to nuts and Saffron being available in Kashmir in abundance,the rice recipes are very flavourful with these ingredients which are so soul satisfying to the countenance and which are packed with health and taste!

Meetha Chawal Zarda or simply Zarda Pulao is one of the highlights of these feasts in the rice category,though Kashmiri Pulao is a slightly different version of the same with tons of fruits,vegetables,dry fruits and nuts.It is saltier and used as a main course item rather than a dessert.

You can check out the recipe for Kashmiri Pulao here :

Kashmiri Pulao – Rice pulao with assorted vegetables and fruits

The Kashmiris have a wonderful way of cooking rice.They cook it till 3/4 done and then drain the rice.They then put the rice in a huge Aluminium cauldron or pot and cover it with a metal lid.Then a few live coals are added on the lid and the rice cooks completely due to the heat ensued!This makes the rice amazingly delicious with a slightly smoked flavour!

The Zarda is exclusively a dessert,made in a simple way but amazingly delicious!You can add thinly sliced,dry Coconut as well as sliced and pitted Dates to this,but I have omitted them as I love this plain and simple with basic ingredients!I have also added Maraschino Cherries which give amazing taste and look so pretty,their brilliant red in contrast to the sunshine yellow of the Zarda!

This recipe was entered for the Shhhhh Secretly Cooking Challenge where I was partnered with Aruna Panangipally who blogs at Aaharam.

I gave Aruna Saffron and Sugar  as her 2 secret ingredients and she gave me Ghee and Saffron.This was the outcome!

Aruna prepared another delicious dessert Kong Phirin which is a Kashmiri Pudding.Here is the link for the recipe on her blog :

Kong Phirin | Kashmiri Suji Kesar Phirni

Preparation Time : 45 minutes

Makes : 3 – 4 servings

INGREDIENTS

1 cup Basmati Rice

2 cups water

5 – 6 strands Saffron (Kesar)

1 – 2 drops yellow colour (optional)

5 Cloves (Laung)

3 green Cardamoms (Elaichi)

1 cup sugar

3 tbsp ghee

7 – 8 Almonds – 4 – 5 sliced and the rest kept whole for garnishing

3 tbsp Cashews – broken

4 – 5 Maraschino Cherries (optional)

Sliced Coconut (optional)

Sliced and pitted Dates (optional)

METHOD

Preparing the Rice :

Wash and soak rice for 2 hours.

Drain in a colander.

Heat 2 cups of water and add Saffron,2 Cloves and 2 Cardamom.

Bring to a boil and add the drained rice.

Reduce to medium heat,cover and cook for 12 minutes(by the watch) till the rice is almost half cooked.Here it is important to open the lid after the first 6 minutes and stir gently.

Cover again and cook for a further of 6 more minutes.

Take off heat.

Preparing the Zarda :

Fry the nuts in 1 tbsp ghee till golden brown.Keep aside.

In a pan,add the remaining 2 tbsp ghee on medium heat on and coat the walls of the pan so that the grains of rice do not stick.

Add the remaining one Cardamom,and the 3 cloves.

Fry for 3 – 4 seconds and add the cooked rice.

Pour over the sugar on top and mix very gently ensuring the grains do not break.

Cover and cook for a minute and open the pan.Add the colour (if using) and mix again,very gently.Cover and cook rice till the water which was generated from the sugar evaporates and the rice is completely cooked.

Pour over the fried nuts and ghee on the rice,cover and cook for 1 minute and take off heat.Leave for 15 minutes covered after which you can serve it as a delicious dessert!Garnish with the Maraschino Cherries (if using).

Serve warm.