Zarda - Meethe Chawal - Sweet Rice
By Sid • Feb 26th, 2008 • Category: Asian Food, Desserts, Indian Food, Posts, Vegetarian Food |
This dish has uncertain origins but I do know it is made by Hindus and Muslims on special occassions. The Hindus call it ‘Meethe Chawal’ or sweet rice and the Muslims call it Zarda. Aamir, a friend at work, brought some from home and was nice enough to share it with all of us. It is a very delicately flavored dish, flavored with cardamom, sugar and other spices that vary from region to region, cook to cook. The end result however, is an exquisite dish that is easy to cook, not too sweet and quite tasty. The essential method is to cook basmati rice just right so each grain is separate and set aside. We then saute some cloves, green cardamom, raisins and nuts in clarified butter [ghee]. When thats done, add half the rice, mix well and sprinkle some sugar over it. Then put in the rest of the rice and sprinkle a little more sugar over it. How much sugar you put depends on your taste. Cook sealed [not pressure cook] on a very slow fire for about 20 minutes. Serve warm or hot. Note that you can also use other ingredients like some orange or yellow food color, saffron, orange zest, candied peel and others. |
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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High class rice pudding? Sounds elegant and delicious. Would you leave the cardamom whole or crush them to extract the seeds?
Hi Toni - I believe rice pudding uses milk and you need to set it. This one has a very different flavor, though the undertone of rice is there in both.
Cardamom: You could do it both ways, though I prefer to leave them whole. Don’t like getting little bits when I’m eating the stuff.:)
If you like the concept of sweetened rice, have you tried Kheer? http://food.sidkhullar.com/indian/rice-with-sweetened-milk-kheer.html
Sid
Yes, rice pudding is made with milk, my Mother always cooked it in a slow oven, sometimes for two hours, with nutmeg grated on top. I rarely eat anything sweet but I liked the idea of the zarda, probably because of the cardamom and the fact that you can add very little sugar. I think I’d probably use a dash of honey instead and I like the idea of adding orange zest too.
Kheer sounds lovely too, especially the addition of my favourite nut - almond.
I’m not much of a desserts/candy person either. I’m dabbling in it more for the knowledge actually - for example, sugar is quite a fascinating and complex subject!
Do try out the kheer - its easy to make and if you thicken it enough, you can set it in little bowls, which opens up a whole range of garnish possibilities.