Shahzada Kitchen

White Zarda

Shahzada Rice Variety Used

Extra Long Grain Basmati Sela Rice (brown pack)


Shahzada Sela rice (soaked) 1/2 kg
Yellow color as required
Green cardamoms 6
Salt 1/4 tsp
Cloves 6
Orange peel 1 tbsp
Sugar 1/2 kg
Clarified butter 1/4 cup
Kewra essence 1 tbsp
Almonds and pistachios sliced 1/ 4 cup
Chopped cherries or ashrafi 1/2 cup
Khoya 250gm
Gulab jamuns (tiny) 125 gm
Cham chams (tiny) 125 gm
Silver warq to decorate


Soak sela rice for 4 to 5 hours. In a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange peel, add soaked rice and cook till fully done, drain and set aside. In another pan heat ghee add sugar with 1/2 cup water, cook stirring till boiling and sugar dissolves completely, add in the boiled rice, mix well, cook on high flame uncovered for 10 minutes till water dries then lower flame and leave it on simmer over a tawa for few minutes. Lastly add kewra water, serve in a large platter garnished with almonds and pistachios, ashrafis or cherries, khoya, gulab jamuns and cham chams. Decorate with silver warq.