Zarda (food): Difference between revisions

Zarda
	A plate of coloured zarda, flavoured with various ingredients
Alternative names	Zorda, jarda, jorda
Course	Dessert
Place of origin	Mughal Empire
Region or state	Indian subcontinent
Associated cuisine	Bangladesh , India, Pakistan
Main ingredients	Rice, raisins, cardamom, saffron, pistachios or almonds
Variations	Mutanjan
Food energy; (per serving)	400-600 kcal (-2112 kJ)

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Revision as of 04:52, 12 March 2023

Zarda (Hindi: ज़र्दा, Urdu: زردہ, Bengali: জর্দা ) is a traditional boiled sweet rice dish, native to the Indian subcontinent, made with saffron, milk and sugar, and flavoured with cardamom, raisins, pistachios or almonds.^[1]^[2] The name 'zarda' comes from Persian word 'zard' زرد meaning 'yellow',^[2] because the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings. It is quite similar to sholezard, a traditional Iranian dessert, and zerde, a traditional Turkish dessert.

Often in Pakistan, instead of yellow food coloring, multiple food colorings are added so the rice grains are of multiple colors. Additionally, khoya, candied fruits (murabba) and nuts are an essential part of zarda made at auspicious occasions. There also is a popular use of raisins, and other dried fruits to dish.

Dating back to Mughal India, zarda had a variation with an addition of small fried sweetmeat pieces called 'mutanjan'. This dish was a favourite of Emperor Shahjahan and was often made on his request. This rice dish was made for guests at special banquets.

The Assyrian people also prepare this dish (with the same name), typically made while fasting during Lent—thus prepared without dairy products.

Similar dishes

Mihidana

Mihidana is a type of Boondi native to East Indian subcontinent

Sitabhog

Sitabhog is a type of sweet vermicelli dish similar to Zarda popular among Bengalis East India and Bangladesh, originated in West Bengal

References

^ "Zarda Recipe (Indian Sweet Rice)". The Huffington Post. 17 November 2016. Retrieved 19 January 2017.
^ ^a ^b "Mama’s Punjabi Recipes- Mithe Chawal (Sweet Rice)". Indo American News. 12 February 2015.

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[1] "Zarda Recipe (Indian Sweet Rice)". The Huffington Post. 17 November 2016. Retrieved 19 January 2017.

[IAN-2015-2] "Mama’s Punjabi Recipes- Mithe Chawal (Sweet Rice)". Indo American News. 12 February 2015.

[1]

[2]

@@ Line 9: / Line 9: @@
 | country          = [[Mughal Empire]]
 | region           = Indian subcontinent
-| national_cuisine = [[Pakistani cuisine|Pakistan]], [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
+| national_cuisine =[[Bengali cuisine|Bangladesh]] , [[Indian cuisine|India]], [[Pakistani cuisine|Pakistan]]
 | creator          =
 | course           = [[Dessert]]
@@ Line 25: / Line 25: @@
 The [[Assyrian people]] also prepare this dish (with the same name), typically made while fasting during [[Lent]]—thus prepared without dairy products.
+==Similar dishes==
+===[[Mihidana]]===
+[[Mihidana]] is a type of  [[Boondi]] native to [[East Indian subcontinent]]
+===[[Sitabhog]]===
+[[Sitabhog]] is a type of sweet vermicelli dish similar to Zarda popular among [[Bengalis]] [[East India]] and [[Bangladesh]], originated in [[West Bengal]]
 ==See also==