Black Rice Zarda

  • Dessert
  • Servings
  • 1Spicy
  • 8 hours for soaking black rice. 1 hr cooking time.Cook Time
  • Cuisine : Indian
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The color dark and the aroma deep. To the palate nutty feel. This black rice dessert is here and all hearts this will steal. This is an incredible dessert which has its origin in North East (made there as a kheer). However in my household we have made it with a twist no milk added. This one is closer to the world famous dessert Zarda. And sure to win accolades.


Black rice 150 gm Powdered Jaggery 50-60 gm Ghee 2 table spoon Chironjee 20 gm


1. Cooker with whistle 2. Wooden Stirrer 4. Ladle for serving 4. Dessert bowl and spoon to serve

Step By Step Method

  • Pre Preparation, 1. Wash the rice with 3 water changes. Soak the black rice in water overnight. Water double the rice quantity. Actual Preparation. 1. Strain the rice soaked overnight. 2.Take a medium / small size cooker. 3. Add 1/4 tablespoon of ghee and fry the chironjee. Set aside once light golden. 4. Add rest of the ghee in the cooker and add the strained rice. 5. Fry on medium flame for 10 min or until each grain of rice shines. It usually takes 12 min maximum. 6. Add water 1:2.5 ratio. Allow one boil in open lid on high heat. 7. Close the lid with the whistle on high heat. 8. 2 whistles on high flame. 4 whistles on medium to low flame. Turn off the flame. 9. Wait for the cooker to cool to room temp. 10. Open the lid and turn on the flame on low heat. In case the water is left over in the cooker. Put it on high flame for 5 min to dry it. A little soggy is okay but not too runny. 11. Add powdered jaggery and fried chironjee. 12. Combine the three with a good mix using a wooden spoon. 13. The black rice will glaze with the addition of these ingredients. 14. Turn off the heat. 15. Let it cool to room temperature. Use a ladle spoon to serve in dessert bowl. Best eaten at room temperature. A dash of cream if you do not mind the calories.