Deghi zarda By Chef Shireen Anwar

By on December 23, 2011

 Deghi zarda By Chef Shireen Anwar

Ingredients
Sela rice ½ kg soaked for 4 hours
Yellow color ¼ tsp
Green cardamom 6
Salt ¼ tsp
Cloves 6
Orange peel 1 tbsp
Sugar ½ kg
Ghee ½ cup
Kewra water 1 tbsp
Almonds and pistachio sliced ½ cup
Ashrafis red and green ½ cup chopped
Khoya 250gm
Gulab jamun 125 gm
Cham cham 125 gm
Silver waraq 2 roll

Method
Soaked sela rice for 4 to 5 hours, in a pan boil water with yellow color, salt, cloves, green cardamom crushed and orange peel, cook rice till fully done, drain and keep aside, in a pan heat ½ cup ghee add sugar with ½ 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 dum over a tawa for 15 minutes. Add kewra water remove in a large platter serve garnished with almonds and pistachio, ashrafis, khoya, gulab jamun and cham cham.