Siwayion Ka Zarda

The most traditional and cultural dish of Pakistan is siwayion ka zarda. Siwayion ka zarda has the magical flavor of saffron and cardamom. Siwayion ka zarda is the most common dessert served at the time of eid. It is a great fun to have siwayion ka zarda on the first day of eid ea...Read More

The most traditional and cultural dish of Pakistan is siwayion ka zarda. Siwayion ka zarda has the magical flavor of saffron and cardamom. Siwayion ka zarda is the most common dessert served at the time of eid. It is a great fun to have siwayion ka zarda on the first day of eid early in the morning. This is a very nice and quick recipe for siwayion ka zarda.
Siwayion ka zarda is a very royal dessert. It was served to the Mughal kings. You can add more khoya and saffron in siwayion ka zarda to make it more flavorful. Siwayion ka zarda should be served hot because it is a hot dessert. You can serve siwayion ka zarda with cream also. Siwayion ka zarda is very much easy and quick to make. You can garnish it with dry fruits of your choice. Hope you find this recipe for siwayion ka zarda very easy. Hide

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Ingredients

Ghee (Clarified Butter): 1.5 cup
Green Cardamom: 3-4 pods
VermIcelli: 1 packet
Milk: 2 cups
Saffron: quarter Teaspoon
Sugar: 2.5 cups
Khoya: half cup (optional)
Pistachios (blanched) : 10-12
Almonds (blanched): 10-12

How to make Siwayion Ka Zarda

METHOD:

Heat the ghee on low heat and crackle the green cardamoms (whole).

Break Vermicelli into small pieces and fry for 3-4 minutes till it is slightly brown.

Soak the saffron strands in 2 tbsp of milk for 20 minutes. Use the back of a spoon or a ceramic mortar-pestle to mash the threads so that a thick paste is formed.

Add the remaining milk to the fried Vermicelli and simmer on low heat till it completely absorbs the milk. This should take approximately 5 minutes.

Add sugar and cook till it dissolves completely. Do bhunai till the ghee separates.

Turn the heat off. Add the soaked saffron paste, almonds, pistachios, and khoya. Mix gently but thoroughly.

Can be served at room or slightly warm temperature.

Posted By: Fatima Khan, Sargodha

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