旁遮普甜茴香扎尔达：香气四溢的节日米饭甜点
(Punjab Sweet Fennel Zarda: Aromatic Festive Rice Dessert)
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食材
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1 cup 巴斯马蒂米
(Use aromatic long-grain rice, rinsed and soaked for 30 minutes)
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2 cups 牛奶
(Full fat milk works best for a creamy texture)
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3/4 cup 糖
(Adjust sweetness as per taste)
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1 tbsp Fennel seeds
(Lightly crushed to release aroma)
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1/2 tsp 藏红花丝
(Soaked in 1 tbsp warm milk for color and flavor)
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4 pods 豆蔻荚
(Crushed to powder)
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2 tbsp Ghee
(Clarified butter for toasting nuts and rice flavor)
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1/4 cup 切碎的杏仁
(Lightly toasted)
-
1/4 cup 切碎的开心果
(Lightly toasted)
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2 tbsp 葡萄干
(Soaked in warm water then drained)
(Use aromatic long-grain rice, rinsed and soaked for 30 minutes)
(Full fat milk works best for a creamy texture)
(Adjust sweetness as per taste)
(Lightly crushed to release aroma)
(Soaked in 1 tbsp warm milk for color and flavor)
(Crushed to powder)
(Clarified butter for toasting nuts and rice flavor)
(Lightly toasted)
(Lightly toasted)
(Soaked in warm water then drained)
营养
- 份量: 6
- 每份大小: 1 碗 (150克)
- Calories: 320 kcal
- Carbohydrates: 55 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 2 g
- Sugar: 28 g
- Sodium: 20 mg
- Cholesterol: 10 mg
- Calcium: 110 mg
- Iron: 1.5 mg
制作步骤
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1 - Prepare Rice:
Rinse basmati rice several times until water runs clear and soak for 30 minutes. Drain completely before cooking.
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2 - Heat Milk and Spices:
In a heavy-bottomed pan, bring milk to a simmer. Add crushed cardamom pods and soaked saffron with milk. Let it infuse for 5 minutes on low heat.
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3 - Cook Rice in Milk:
Add soaked rice and fennel seeds to the milk. Cover and cook on low heat for 20 to 25 minutes until milk is absorbed and rice is tender. Stir occasionally to prevent sticking.
-
4 - Sweeten and Garnish:
Stir in sugar and ghee slowly. Cook for an additional 5 minutes on low flame to blend flavors. In a separate pan, lightly toast nuts and raisins. Fold them gently into the cooked rice.
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5 - Serve Warm:
Serve Punjab Sweet Fennel Zarda warm or at room temperature as a dessert or festive treat.
Rinse basmati rice several times until water runs clear and soak for 30 minutes. Drain completely before cooking.
In a heavy-bottomed pan, bring milk to a simmer. Add crushed cardamom pods and soaked saffron with milk. Let it infuse for 5 minutes on low heat.
Add soaked rice and fennel seeds to the milk. Cover and cook on low heat for 20 to 25 minutes until milk is absorbed and rice is tender. Stir occasionally to prevent sticking.
Stir in sugar and ghee slowly. Cook for an additional 5 minutes on low flame to blend flavors. In a separate pan, lightly toast nuts and raisins. Fold them gently into the cooked rice.
Serve Punjab Sweet Fennel Zarda warm or at room temperature as a dessert or festive treat.
关于 旁遮普甜茴香扎尔达：香气四溢的节日米饭甜点 :的更多信息
Punjab Sweet Fennel Zarda
Punjab Sweet Fennel Zarda is a luxurious traditional dessert from Northern India, beloved especially during festive times such as Eid and weddings. It represents an opulent way to enjoy rice — transforming a staple grain into a fragrant and colorful treat. The use of fennel seeds breathes in an anise-like aroma that distinctively blends with sweet saffron-tinted milk that gently cooks the rice to a creamy perfection. Toasted nuts flatten the richness with subtle crunch and warmth.
Tips and Notes: Utilizing soaked basmati rice aids in absorption and results in a fluffier texture compared to regular short-grain rice. Pay attention to milk quantity – too little and the Zarda can dry out, too much and it becomes swampy. The slow cooking method allows rice to get fully infused with saffron and cardamom for complex layers of flavor. Using pure ghee adds authentic fragrance—do not replace it with butter or oil. Toast the nuts separately for vibrant texture.
The saffron provides bold color along with antioxidant benefits while fennel helps with digestion, making this indulgent dish a bit healthier in traditional contexts. In Punjabi households, Zarda is often associated with celebration and sweetness of relationships, a cultural symbol beyond its simple ingredients.
Whether served warm post-meal or chilled, this unique zarda variant emphasizes subtle spices seldom prevalent in everyday sweets, making it a standout dessert characteristic of Punjabi culinary genius.
Enjoy crafting a slice of Northern India’s rich heritage at your dining table!
