Sify Bawarchi
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By : Rehana Khambaty
Category : Desserts
Servings : 4
Time Taken : 15-30 mins
Rating :
To prepare rice:
  1. Wash and soaked rice, drain and keep aside.
  2. Bring water to a boil, add green cardamoms, cloves, cinnamon and ghee.
  3. Add the drained rice in this water. Half cook the rice upto 50%.
  4. Remove all the whole spices, drain the rice and keep it aside.

To assemble the Zarda

  1. Dry roast saffron and ground it nicely, heat ghee.
  2. Mix curd, khoya, saffron ghee, and kewra and metha ittar in a bowl.
  3. Now, mix the cooked rice with the khoya thoroughly.
  4. Cover it with a lid and seal with flour dough.
  5. Cook on a slow flame with burning charcoal on the top of the lid for 1/2 hour.

To finish Zarda:

  1. Served hot garnished with grated khoya, slivers of pista and almonds and sliver leaf.
For the rice:
Basmati rice -300 gms
Green cardamoms, crushed-5
Cloves -4
Water-1 ½ litres
Ghee-1 tbsp

To Mix:
Sugar free - 500 g
Khoya - 100 g
Beaten curd - 100 g
Saffron - 1/2 g
Kewra water - 2 tbsp
Metha ittar - a drop

For the Garnish:
Almond - 25 g
Khoya, grated - 15 g
Pista - 10 g
Sliver leaf - 1

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