Thursday, August 25, 2011

Preparing for Eid- Noorani Zarda


  • 150 g vermicelli
  • 30 gm ghee
  • 4 green cardamoms
  • 400 ml milk
  • 250 g sugar or to taste
  • 1 g  edible yellow colour
  • 100 g khoya
  • 30 g raisins
  • 2 tbsp coconut powder
  • 2 tbsp chopped almond and pistachios

  • boil milk with yellow colour.
  • in a heavy bottom pan heat ghee on medium heat.
  • add crushed cardamom.
  • add vermicelli and fry till golden brown.
  • pour hot milk,mix well and cover the pan.
  • cook for 5 minutes stirring in between till all milk dries up. remove from heat.
  • add sugar,khoya and raisins  and mix well.
  • put  the pan  back on very slow heat, or bake it at 350°F till they are dry
  • take out zarda in a dish, sprinkle kewara water in which saffron is dissolved
  • garnish it with chopped almond and pistachios.

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