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Zarda...Avadhi Cuisine inspired by Persian dish

Vinita Rai
60 minutes
Prep Time
60 minutes
Cook Time
8 People
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ABOUT Zarda...Avadhi Cuisine inspired by Persian dish RECIPE

The moment you read Zarda, it automatically translates to Mithe Chawal. However no rice has been used in this recipe which is a family heirloom, very painstakingly taught to me by my mother. we normally associated Holi festival with that and as most of the traditional recipes takes little longer time to make.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Awadhi
  • Shallow fry
  • Dessert

Ingredients Serving: 8

  1. potato 1 Kg
  2. sugar 1 cup
  3. saffron (kesar) 5-6 strands soaked in 1 tbsp milk
  4. saffron yellow edible colour
  5. Desi ghee 1/2 cup
  6. cloves 3-4
  7. Green cardamoms 6 (3 slightly broken and 3 powdered)
  8. almonds chopped 50 gms
  9. cashewnuts chopped 50 gms
  10. raisins 50 gms
  11. Chironji(Charoli) 25 gms
  12. Shredded dry coconut 50 gms


  1. Peel potatoes and cut into thick slices(slice thickness as much as rice grain length). Now grate it with medium grater. Soak it in water.Wash it under running water.The aim is to remove as much starch as you can.
  2. Boil water in a deep pan and add edible colour to that. Take it off heat and add grated soaked potato to this . Let potato soak in hot water just for about 5 minutes however keep stirring intermittently with a light hand.
  3. Immediately drain it and wash it again with normal running water till it comes to room temperature. Drain it well and keep aside.
  4. Take a heavy bottomed deep vessel. Heat it put ghee in it (just save about 1 tbsp ghee). Once heated add cloves and 3 broken green cardamoms to this.Once that crackles take it off the flame.
  5. Put a layer of shredded potato at the bottom of the vessel , then one layer of sugar,one layer of all chopped dry fruits raisins and chironji, then a layer of shredded coconut , sprinkle few drops of saffron mix and cardamom powder.
  6. Keep repeating the layers in same sequence till all the material gets over. (3 layers are good) Just make sure there is a very thin layer of shredded potato on top.
  7. Top it off with remaining ghee. Cover with a lid and put some weight on lid. Now keep it on a really low flame for at least 30-45 minutes.
  8. Open lid after 30 min and check if potato is fully cooked (This time can vary according to your gas heat). Now increase the heat and keep cooking on medium high heat while mixing with light hand till done.
  9. This can be eaten hot or at room temperature. Can be stored in refrigerator up to 2 weeks.

Reviews (4)  

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Meeta Burman
Meeta Burman   Jul-15-2016


Abha Mehrotra
Abha Mehrotra   Jul-15-2016

Looks tempting.Will have to try.

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