Shahi Zarda with Gulab Jamun Recipe
Serves: 6-8
Ingredients
For the Zarda / Sweet Rice:
2 cups basmati rice – soaked 30 mins
1½ cups sugar – adjust to taste
4 cups water
4-5 tbsp ghee
4-5 green cardamoms, slightly crushed
4-5 cloves
1 inch cinnamon stick
½ tsp saffron strands soaked in 2 tbsp warm milk
½ tsp orange/yellow food color – for that bright color
¼ cup khoya/mawa, crumbled – optional but rich
Pinch of salt
For Garnish:
8-10 gulab jamun – store-bought or homemade
2 tbsp sliced almonds
2 tbsp sliced pistachios
2 tbsp raisins
2 tbsp dried coconut slices or coconut flakes
1-2 tbsp mixed nuts of choice
Silver leaf/varq – optional, for that royal look
Instructions
1. Parboil the rice:
Boil 4 cups water with cardamoms, cloves, cinnamon, pinch of salt, and food color.
Add soaked & drained rice. Cook until 80% done – grains should still have a slight bite.
Drain completely and set aside.
2. Make sugar syrup:
In a heavy pot, melt ghee on low heat.
Add sugar + ½ cup water. Let it dissolve to form a light syrup. Don’t caramelize it.
Add saffron milk and mix.
3. Layer and steam ‘dum’:
Add the parboiled rice to the syrup. Gently fold so grains don’t break.
Sprinkle khoya, half the nuts, and raisins on top.
Cover with a tight lid. Cook on dum for 15-20 mins on very low heat until rice is fully tender and syrup is absorbed. Place a tawa/griddle under the pot to prevent burning.
4. Garnish and serve:
Fluff the rice gently with a fork.
Transfer to a large decorative platter.
Top with gulab jamun, remaining nuts, coconut slices, and silver varq.
Serve warm. It’s usually a wedding/daawat special.
Pro tips:
Rice texture: Don’t overcook in step 1 or it’ll get mushy. 80% cooked means when you press a grain, it breaks into 2-3 pieces.
Color: Zarda literally means ‘yellow’. Use saffron + food color for that signature bright orange-yellow look you see in the pic.
Gulab jamun: Add them right at the end so they don’t break. You can warm them slightly in syrup first.
Ghee: Don’t skimp – it gives zarda its rich aroma and keeps grains separate.
