12 RABI UL AWWAL ZARDA SERVED WITH PERSIAN MORGH MUTANJAN (AND YOU GET TO EAT THE BEST BIT SWEET TAHDIG) โุณูุจูุญูุงูู ุงูููุฐูู ุฃูุณูุฑูููฐ ุจูุนูุจูุฏููู ููููููุง ู
ููู ุงููู
ูุณูุฌูุฏู ุงููุญูุฑูุงู
ู ุฅูููู ุงููู
ูุณูุฌูุฏู ุงููุฃูููุตูู And to end a nice meal, a warm comforting dessert is a must So I made this colourful plate of deliciousness widely known as Zarda or Jorda in Bengal. But in my household itโs served in the authentic Persian way know as Morgh mutanjan (qorma like curry very mildly spicy) with yellow sweet rice and the best part is that slightly browned sticky rice at the bottom of the pan. Devine! Go on make it please and do like, save and follow me for more Ingredients: Please stick the measurements: ๐3 cups sella basmati rice soaked for 1 hour ๐1/2 tsp egg yellow food colour ๐1/8 cup white vinegar (to boil the rice, it prevents them sticking together) ๐10-12 green cardamom ๐1 cup ghee ๐3 cup sugar(i infused mine with orange zest) ๐300 ml milk (1 1/4 cup) ๐juice of 1 orange (I used blush orange hence red juice ๐ซฃ) ๐1 tsp screw pine/kewara essence ๐food colours to top up (optional) ๐nuts, gulab jamun(mines are homemade) tutti fruiti and khoya/ mawa to garnish (optional) Method: boil the rice until 95% done Make the syrup/tarka by heating ghee, add sugar, green cardamom powder 1tsp, milk and orange juice, bring to a boil and then add boiled rice, give a very gentle mix and let it cook until it soaks up all of the syrup on a medium high flame then turn it to the lowest heat for 5 minutes. Gently mix the rice and dish out #12rabi_ul_awal #zarda #mutanjan #tahdig #dessert #niaz #makkah #madinah #eidmiladunnabi #islam #indianfood #fypใท #foryou #addyours #ุณุจุญุงู_ุงููู #ุณุจุญุงู_ุงููู_ูุจุญู
ุฏู #ูุตูุงุช_ุณููู