A chronicle of my kitchen experiments, a little healthy a little indulgent
While growing up in Delhi, I had a friend in school from Lucknow. He spoke the most beautiful Hindi and brought the best of the kababs and biryanis in his school lunch box. Along with the kababs he would also bring “Zarda”, the yellow color sweet rice with dry fruits and tutti fruity in it for Holi and for Eid. It used to be a delight digging into that yummy rice.
While I start reading and researching for what to post for the “Lucknow/Awadhi Recipes” this month, Zarda was the first thing in my mind. I knew I had to recreate the magic of my childhood, the aroma and the excitement of opening that “lunch box” and fighting for every bite we could get.
Zarda is essentially a sweet rice which has it’s origins coming from Mughals. There are versions of this available all through the the areas of India which had been touched in some ways from the Mughals. Most of the recipes I read on the net didn’t have tutti fruity in it, however I have gone and added them since the memory of Zarda for me always had them.
Recipe – Zarda
What I used
How I made it
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