A little while away, I got this immense craving to gorge on these sweet saffron rice. It was sparked by the sticky rice pudding that we relished a night before thatÂ day. Usually, if you follow me on Instagram or here on the blog, you would have noticed that there is more savory than sweet in my feed. I had this huge sweet tooth in my teens, but somehow it faded away as I grew older. There are certain things I enjoy, a delicious chunk of homemadeÂ gulab jamun and a moist slice of butter cake, but usually sugar doesn’t get me too too excited.Â Only when there is a good enough reason to make them, I retort towards making desserts at home. Buying a single serve slice from our favorite bakery almost always seemsÂ to be a superiorÂ option than baking and frosting a whole 9 inch round which will then lurkÂ at me in the refrigerator for whole week. Its a bit too logical for some of you who swear by regularÂ dessert makingÂ but that’s how I think.
Anyhow, that same night, chatting over a Thai food takeout, we delved into discussing new year traditions growing up. My husband recollected coconut sweet balls & rice pudding, both made with palm jaggery, a typicalÂ inÂ east indian homes and I could only think of my grandmother’s zarda, only aboutÂ it. That night, I must have dreamed Â about it. The little puffy, steamy bubbles that surface on the top layer when a pot of Â basmati is slowly boiled, or of the sniff of saffron which after filling each nook and corner of our big kitchen reached out to those sitting in the verandah through two large, dark brown windows with green painted grille. Next morning this sweet saffron rice was the only thing I could think of. Out of nowhere, in the middle of summer, but I just had to recreate those memories.
Each year, every year at the dawn of the first day of the year, I woke up to a quiet house with busy kitchen. BadI mummy (my grandma) standing right infront of the stove, rice boiling onÂ one sideÂ and aroma wafting through a pot of simmering whole milk to which cloves, cardamom and nutmeg had been added. TheseÂ blonde looking rice, she remarked were an incoming of prosperity into the house. In those days, we lived in a joint family and with few guests added on the new year eve along with distribution to all house help, the quantity of zarda to be cooked would be thrice the amountÂ than usual. Speckled with ground cardamom and streaks of strong-smelling kashmiri zaffran(saffron) all through it, a bowl of it was so delicious garnished with a handful of nuts or raisins. Much like today, in those days saffron was exuberantly priced, so it came to life in cooking a few dishes on special occasions only. New Years day was one.
My mom got me these little packsÂ of saffron from India a couple of weeks back, a delicate virgin variety of this spice, it is sharp and strong. A few strands is what it took to turn rice into a golden looking treat. This recipe can be easily made vegan by using full fat coconut or cashew milk and substituting any neutral oil in place of ghee. Try using a long grain basmati rice and be watchful during cooking period for separated, fluffy grains. I have included a few notes in the recipe which will help making this sweet rice delicacy an easy task.
Ingredients (Serves 3-4)
- 1 cup long grain basmati rice
- 1 green cardamom, break open
- 3-4 cups water to par boil the rice
- 1 tablespoonÂ gheeÂ (substitute with coconut oil for vegan)
- 1 cup whole milk (use unsweetened cashew/full fat coconut milk for vegan)
- 3 tablespoonÂ gheeÂ (substitute with coconut oil for vegan)
- 2-3 green cardamom,Â break open
- 2Â cloves
- 1 heaping teaspoon good quality saffron
- 1 generous pinch of fresh ground nutmeg
- 3/4 cup granulated sugar (can go upto 1 cup)
- 3Â tablespoon roasted, unsalted nuts (almonds, pistachios, cashews) + more for garnish
- 2 tablespoon golden raisins +Â more for garnish
- Use good quality spices in this recipe.
- Different varieties of saffron have different sharpness and strength. Adjust the quantity depending on the brand you are using.
- To make the zarda more rich, instead ofÂ using roasted nuts, you can fry them in a small pan in 1/2 tablespoon ofÂ gheeÂ and add on top.
Wash the rice under running stream of water 2-3 times until the water runs clear. Soak the rice for 45 minutes in enough water (add a green cardamom to it)Â required forÂ parboiling. You can soak rice in the same pot that you will use for cooking.
Once the rice has soaked. Parboil the rice until 80% cooked (takes about 10 minutes).The cooking time will depend on quality of rice. Â To check the rice, take a grain and press it between the index finger and thumb. The rice grain will we brittle (break easily) and you will feel & see hard whitish bits in the center of the grain. Once the rice has parboiled, immediately drain it and gently mix a tablespoon of meltedÂ gheeÂ in the warm rice.
Â While the rice is boiling, add milk, 3 tablespoonÂ ghee, cardamom and clove to a small pot and set it to simmer on a medium low flame. Let milk simmer for 5-7 minutes on low heat and then put the stove off. Once the milk has cooled off a bit and is warm(not hot) to touch add sugar, saffron and nutmeg to it. Let sit.
In the same pot in which you parboiled the rice, add theÂ warmÂ spiced milk sugar mixture. Very gently add the drained rice to the milk. Add the nuts and raisins. Cover and let cook on medium low heat for 10-12 minutes until all the milk is absorbed and the rice is completely done. Put the stove off.
After 15-20Â minutes of sitting, gently fluff the rice with the help a fork.Garnish with more nuts and raisins if you want.
Serve warm or at room temperature.