PINEAPPLE ZARDA

PINEAPPLE ZARDA

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This recipe is very near to my heart as it’s my mommy dearest’s favourite dessert. After many trials and errors I have found this recipe in a food group shared by a lovely lady “Raisa Munshi”. She shared this recipe and I am so thankful to her that now I have a recipe to keep forever. Finally, I could do full justice to this favourite dessert of my ma. Hopefully you will enjoy this.

This is the perfect combination of fruity and rich flavours, this is an authentic Muslim dessert mainly made during Eid and Ramadan. People call it by many names: Meethe Chawal, Zarda, etc. Here I have added khoya (also called mawa) for the extra richness for the festive season celebrations. Though traditionally mawa is added, you can leave it out and make your dish less rich.

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India being a diverse country, we celebrate all kinds of festivals in our home without discrimination of cast, creed or religion — as taught by my wonderful parents. We, from our childhood, used to celebrate Eid with equal enthusiasm as we did Dusshera, Diwali or Holi. And as I go back down the memory lane I remember asking for Edhi from our elders on Eid day and enjoying the festival with all the wonderful dishes specially made for Eid with a family gathering. That was so much fun, ah! miss those golden days. Now, with my sonny boy growing up, I try to teach him all the values that my parents taught me. Hopefully, I am doing a good job. That time only will tell.

Till then make and enjoy this wonderful dessert and happy Eid to all of you.

Image of pineapple zardaRECIPE FOR PINEAPPLE ZARDA:

Ingredients:

  • 2 Cups – 80 percent cooked rice (Basmati rice)
  • 1 cup – Fresh chunky pineapple puree
  • 100 gm – Khoya or Mawa (Solidified milk)
  • 3/4 cup – Sugar
  • 1/4 cup – Soaked Kishmish (Raisins)
  • 1 stick – Dalchini (Cinnamon)
  • 4 -5 nos – Elaichi (Green cardamoms)
  • 7 -8 nos – Laung (Cloves)
  • 3/4 th cup – Ghee (Clarified butter)
  • A big pinch of Kesar (Saffron) soaked in luke warm milk
  • 1/2 tsp Yellow food color liquid (Optional)
  • Cashew nuts handful fried
  • Some fresh pineapple and cherries for garnish

Method:

  1. Heat a thick bottomed non-stick pan preferably, add the whole spices and let it splutter, then add the pineapple puree and cook for 5 minutes on medium flame.
  2. Add sugar to it and cook till thick and syrupy; when the mixture is thick enough add the grated mawa and the soaked raisins. Keep cooking on a slow flame stirring at intervals.
  3. Add the kesar and color and cook till the pineapple mixture is jammy in consistency and all the water has evaporated.
  4. Now, add the 80 percent precooked rice and mix with light hands so as not to break the grains of the long rice, add some fried cashew nuts reserving some for garnish, cover the lid and cook it further on low flame till the rice is fully cooked and fluffy, keep checking and stirring in intervals with light hands, once cooked fluff it up and take out in a serving dish and garnish with reserved cashews, cherries and pineapple.
  5. Serve hot or cold as you like, I like it a bit warm, Happy cooking.

Image of pineapple zarda

PINEAPPLE ZARDA
 
Author:
Recipe type: Desserts, Rice Affairs, Sweet, Veg
Cuisine: Indian
Ingredients
  • 2 Cups - 80 percent cooked rice (Basmati rice)
  • 1 cup - Fresh chunky pineapple puree
  • 100 gm - Khoya or Mawa (Solidified milk)
  • ¾ cup - Sugar
  • ¼ cup - Soaked Kishmish (Raisins)
  • 1 stick - Dalchini (Cinnamon)
  • 4 -5 nos - Elaichi (Green cardamoms)
  • 7 -8 nos - Laung (Cloves)
  • ¾ th cup - Ghee (Clarified butter)
  • A big pinch of Kesar (Saffron) soaked in luke warm milk
  • ½ tsp Yellow food color liquid (Optional)
  • Cashew nuts handful fried
  • Some fresh pineapple and cherries for garnish
Instructions
  1. Heat a thick bottomed non-stick pan preferably, add the whole spices and let it splutter, then add the pineapple puree and cook for 5 minutes on medium flame.
  2. Add sugar to it and cook till thick and syrupy; when the mixture is thick enough add the grated mawa and the soaked raisins. Keep cooking on a slow flame stirring at intervals.
  3. Add the kesar and color and cook till the pineapple mixture is jammy in consistency and all the water has evaporated.
  4. Now, add the 80 percent precooked rice and mix with light hands so as not to break the grains of the long rice, add some fried cashew nuts reserving some for garnish, cover the lid and cook it further on low flame till the rice is fully cooked and fluffy, keep checking and stirring in intervals with light hands, once cooked fluff it up and take out in a serving dish and garnish with reserved cashews, cherries and pineapple.
  5. Serve hot or cold as you like, I like it a bit warm, Happy cooking.

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