SHAHI ZARDA RICE
SHAHI ZARDA RICE is a delicious rice-based dessert recipe.
Serve it as a dessert after dinner.
Ingredients
- Rice – 1 cup (Basmati rice)
- Hot Water – 1 1/2 cup
- Milk - 3/4 cup
- Sugar – 3/4 cup
- Saffron – a pinch
- Nuts (Cashews, Almonds etc) – handful
- Dry Fruits – handful
- Coconut pieces – ½ cup
- Ghee/ Butter – 2 tbsp
- Orange or lemon Zest – 1/2 Tsp
- Cardamom Powder – 1/4 tsp
- Orange food colour - a pinch
- Paneer or Khoya - 2 tablespoons
Instructions:
- Wash the rice and soak it in 15-20 minutes drain the water completely from rice.
- Add the saffron strands, sugar to the milk and Microwave for a minute
- Let it soak while you get the other things done.
- Heat 2 tablespoons ghee or butter in a pan and fry the nuts and dry fruits over medium heat.
- When the nuts turn golden brown and the dry fruits plump up, add the coconut pieces and drained rice.Fry this in the same oil until a nice aroma comes.
- Add the hot water, orange food colour, orange zest to this.
- Reduce the flame and cover with a lid and let it cook for 10 minutes.
- After the rice is 3/4th cooked, add milk and cardamom powder.
- Cover with the lid let it cook on very low heat for another 10-15 minutes.
- When all the liquid would have been absorbed by the rice and the rice will be fully cooked. Stirring continuously the rice with a fork.
- Switch off and Garnish this zarda rice with grated paneer or khoya and sliced nuts.
SWEET COCONUT RICE
Ingredients:
1 cup Basmati Rice
1/2 cup Freshly grated Coconut
1/2 cup Sugar
1/2 cup coconut milk
2 tablespoons Ghee
1 tsp Saffron soaked in 1 tbsp milk
3 - 4 whole Green Cardamom
5 - 6 Cloves
1 stick of cinnamon
salt as needed
1/3 cup Almonds, Cashew nuts, raisins altogether
Instructions:
- Wash rice and drain water for 15 minutes.
- Heat ghee, add cloves, cardamom, cinnamon and stir.
- Add rice saute for 3 min.
- Add this mixture of rice pour coconut milk, salt and boil over medium heat.
- As starts boiling, cover with a lid and let it cook for about 10 minutes on low heat.
- Cook the rice completely. Let cool it completely.
- In another pan heat ghee. Add rice, saffron, green Cardamom, grated coconut, sugar, nuts. Stirring and cooking until the mixture thickens.
- Cover with the lid and let it cook on very low flame for 10min. Switch off the heat and keep the lid on for another 2-3 minutes. now sweet coconut rice is ready. serve hot garnished with cashew nuts.
ZORDA SHEMAI
Ingredients:
- Shemai- 500 gm
- Milk-1 cup
- Sugar- 1 cup or to your taste
- Ghee - 1/2 cup
- Cardamom-4 piece
- Cinnamon-2 stick
- Bay leaf- 2 piece
- Almond(chopped)- 1/2 cups
- Pistachios(chopped)- 1/2 cups
- Salt as needed
Instructions:
- Heat ghee in a pan and saute the whole masala cardamom, cinnamon, clove, bay leaf, almond and pistachios for 15 minutes.
- Add shemai and fry it over a medium heat until it gets a light brown colour. Add milk and mix it carefully with shemai.
- Cover with a lid for 1 minute. Then mix again carefully.
- When shemai seems separated switch off the heat.
- Take zarda shemai in a serving dish, garnish with almond and pistachios.
PHIRNI
Phirni is a delicious milk and rice-based dessert. Serve it as a dessert after dinner.
Ingredients:
- Basmati rice - 1/4 cup
- Milk - 4 cups
- sugar - 1/3 cup
- Green cardamom - 1/4 Tsp
- Almond - 10 (blanched)
- 3 Saffron strands dissolved in 1 Tsp milk
For Garnish
- 2/3 almond sliced
- 2/3 green pistachios chopped
- 3 Saffron strand
Instructions:
- In a mixer grinder add blanched almonds and grind them with 1 tablespoon water into smooth paste.
- Wash rice and soak in water for half an hour.
- Drain excess water from rice.
- Add 2-3 tablespoon water with rice and blend until making a thick and smooth paste. Mix 1/2 cup milk with this paste and keep aside.
- Heat milk in a heavy bottomed pan and bring to boil over medium heat
- When it starts boiling add milk mixture and keep stirring continuously about 6-7 minutes or until the mixture turns thick.
- Mix sugar, green cardamom powder and dissolved saffron strands. stirring and cooking until the sugar dissolves completely.
- Add almond paste with it and mix well and cook for a few minutes.
- Switch off and transfer the phirni to a serving dish.
- Spreads almonds sliced, pistachios and saffron strands for garnishing.
- Let it cools in the refrigerator for 1-2 hours to set. take out before serving.
- Serve this delicious phirni as a chilled dessert after dinner.
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