35 mins

    Jarda is a must have dessert for any wedding in South Asia. It is unique for the flavorful sweetness and bring jaffran/saffron color. It is delicious by itself. I personally love to have it when it is slightly warm.


    Dhaka, Bangladesh
    1 person made this

    Serves: 4 

    • 1/4 teaspoon of jaffran
    • 1 tablespoon of rose water
    • 2 cups of pulao rice
    • water as needed
    • 2.5 cups of sugar
    • 1/2 cup of lemon juice
    • 8 tablespoons of ghee
    • 1/2 cup of grated pineapples
    • 4 cinnamon sticks
    • 4 cardamoms
    • 1 tablespoon of raisins
    • 1/2 cup of ash gourd morobba
    • 2 tablespoons of walnuts
    • 2 tablespoons of cashew nuts

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Soak the jaffran in rose water. Set aside.
    2. Wash the rice and allow the water to drain out for 20 minutes while heating 4 cups of water.
    3. Add the rice to the boiling water. Drain out the excess water as soon as the rice becomes boiled.
    4. Mix sugar with 1/2 cup of water. Add in lemon juice and mix to make syrup.
    5. Heat a saucepan with ghee. Add the grated pineapples, cinnamon sticks and cardamoms. Fry and add the boiled rice and sugar syrup. Stir.
    6. Add the raisins, ash gourd morabba, walnuts and cashew nuts. Stir and continue to fry until the wateriness goes away.
    7. Add jaffron soaked rose water. Stir and cook for another 5-6 minutes.
    8. Serve hot or cold.

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