Sweet Kesar (Saffron) Rice Recipe

Today We Are Making Sweet Kesar (Saffron) Rice For Our Holy Indian Occasions After Eating yellow sweet Rice we use to Remember our Childhood Memories So Lets Get Started

Ingredients for Sweet Kesar rice:

• RoopMahal Basmati Rice: 250gms
• Mawa / Khoya: 80gms
• Sugar: 70gms
• The water of sugar syrup: 100gms
• Cinnamon (Dal Cheeni): 1.5-inch stick
• Green Cardamom (Choti hari illachi) : 5Picese
• Cloves (Laung): 8pcs
• Ghee: 30gms
• Cashew Nuts (Kaju): 20 pcs
• Almonds (Badaam): 20 pcs
• Raisins (Kismish): 30gms
• Pistachios (Pista): 10gms
• Cardamom Powder: a generous pinch
• Saffron (Kesar): a generous pinch
• Milk: 50ml

Cooking Instruction:

1. Rinse and gently rub the rice under fresh water till the water runs clear.
2. Soak the rice in freshwater for 1 hour approximately.
3. Bring the water to boil in a saucepan. Rice expands as it cooks, so use a saucepan large enough to accommodate. Add Soak rice and let it come to boil again.
4. reduce heat and let the rice cook till it is three fourth done. Strain and divide it into two parts for making two layers.
5. In another pan bring sugar and water to a boil making thin sugar syrup.
6. Add Cinnamon, Cloves, and Small cardamom into the syrup to infuse the spice flavor into the syrup
7. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 5minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
8. Heat the milk and soak saffron to infuse the color and flavor into it.
9. Heat 20gms ghee in a pan and sauté cashew nuts, raisins, and almonds till golden in color.
10. Remove the dry fruits from the pan and let the balance ghee remain in the pan.
11. Now place half a cooked rice on the bottom of the same pan and sprinkle one part of sugar syrup and saffron diluted milk all over the rice.
12. Spread some crumbled khoya, cardamom powder, and saffron on rice.
13. Now make a second layer with a balanced quantity of rice and top with the balance sugar syrup, saffron milk, Khoya, a pinch of saffron, cardamom powder, and balance 10gm of ghee all over.
14. Cover the pan with a tight lid wrapped with a clean cloth from inside to avoid the dripping of steam on the top of the rice.
15. Turn the heat down to very low and let it be on DUM (Pressure Cooking) for 10 to 15 minutes. (It’s better to place an Iron Plate (Chapati Tawa) on flame and then place a pan on it for DUM for avoiding sticking rice on the bottom).
16. After the DUM is cooking, turn the heat off and do not uncover the rice for another 10-15 minutes.
17. Let it sit in its steam, this process helps the rice become fluffer.
18. Uncover the zarda and transfer it into the serving dish.
19. Garnish with the fried cashew nuts, almonds, raisins, and pistachios, and serve hot.