Pineapple Zarda Pulao – A Must Eid Dessert

Every year, we host an Eid ul Adha open house. It takes a whole lot of planning and cooking for this yearly event at our home. Last year, we had about 120 guests and it increases every year. One of my strategy in order to host a large number of guests is to prepare ahead and freeze the desserts at least 2-3 weeks before the Eid party. Pineapple Zarda pulao is a festive dessert that freezes very well and it is one of my go to dessert for Eid.

There are many variations of Zarda pulao recipe. I’ve shared an orange flavored Zarda pulao here before. The pineapple one is something my mom used to make all the time and I love it. It’s unique and scrumptious. Now, it’s my daughter’s one of the very favorite dessert. She calls it “pineapple rice” and asks for it every Eid.

Zarda pulao is aromatic and colorful. Since it freezes very well, it frees me up from last minute cooking ordeals. Add it to your list of party dessert that you can make ahead. When it’s time to serve, just thaw and reheat on the stove and and it’ll be as fresh as if you cooked it today.

What’s your go to dessert when hosting a big party?

Zarda Pulao / Jarda Pulao

 

Print

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

An aromatic and colorful pineapple rice dessert, often prepared for Eid and other celebrations. Zarda pulao freezes well, making it a great dessert for parties and potlucks.

Author: Lail Hossain

Recipe type: Dessert

Cuisine: Bangladeshi

Serves: 16

Ingredients

• 2 cup rice, basmati or kalijeera rice
• 4 cup water
• ½ cup pineapple juice
• 1 cup sugar
• 1 can crushed pineapple, drained
• 1 can pineapple tidbits, drained
• ½ cup ghee
• 2-3 sticks of cinnamon, half inches each
• 4-5 green cardamom
• 3-4 clove
• pinch of orange or yellow food color (optional)
• Pistachio, almonds, for garnish

Instructions

1. Wash and rinse rice.
2. Mix food color with water and boil. Add rinsed rice to hot water and cook until rice is al dente.
3. Drain the water from rice and spread in a platter so that rice does not stick.
4. In medium heat, mix sugar and juice.
5. When sugar dissolves. sprinkle cinnamon, cardamom and cloves.
6. Add ghee and pineapple and cook for about 8-10 minutes.
7. Spread rice over the pineapple and mix well in low heat.
8. Continue to cook in low heat until liquid is dried.
9. Spread zarda in a platter so that rice does not get sticky. Fluff with a fork.
10. Garnish with pistachio and almonds.

Notes

You may also garnish zarda with raisins, almonds and small pieces of golab jamun.
Adjust sugar depending on the tartness of the pineapple used.

3.4.3177

 Pin Now to save for later