Name: Mini Jumun Zarda Pulao recipe by Uma Sarkar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Ingredients: Basmati rice - 1 Cup; Kaju - 1/2 Cup; Kishmis - 1/4 Cup; Bay leaf - 1; Cinnamon - 2; Clove - 4; Cardamom - 4; Kesar - 15 strings; Condensed milk - 1/4 Cup; Ghee - 1 tbsp; Kewra water - few drops; Chaandi warq; Rose petals - A few; For the mini Jamun balls : Sweet potato ( mashed) - 1/2 Cup; Milk powder - 1 tbsp; Maida - 1 tbsp; Oil for deep frying; Sugar Syrup : Sugar - 1 Cup; Water - 1/2 Cup

ABOUT Mini Jumun Zarda Pulao RECIPE

A twist to the regular Bengali sweet pulao. An amalgamation of dry fruits with a little sweet rice and a decoration of mini jamun balls on top.

Ingredients Serving: 3

Basmati rice - 1 Cup
Kaju - 1/2 Cup
Kishmis - 1/4 Cup
Bay leaf - 1
Cinnamon - 2
Clove - 4
Cardamom - 4
Kesar - 15 strings
Condensed milk - 1/4 Cup
Ghee - 1 tbsp
Kewra water - few drops
Chaandi warq
Rose petals - A few
For the mini Jamun balls : Sweet potato ( mashed) - 1/2 Cup
Milk powder - 1 tbsp
Maida - 1 tbsp
Oil for deep frying
Sugar Syrup : Sugar - 1 Cup
Water - 1/2 Cup

Instructions

Heat a heavy bottom Kadhai, add ghee and fry the kaju and kishmish. Keep them aside.
Now in the same ghee, add bay leaf, clove, cinnamon and cardamom, once the aroma begins to rise, add washed rice and fry.
Then add 1.5 cups of water and bring to a boil. Meanwhile soak kesar in 1/4 cup hot milk.
Once the rice is half done, add the condensed milk and mix. Add the kesar milk and the sugar. Cook till the pulao is done and the water evaporates.
Now add the dry fruits, kewra water and rose petals.
Mini Jamun balls : Mash boiled sweet potato and add maida, milk powder, pinch of soda together. Knead the mixture to form a dough.
Make small balls from the dough. Heat oil and deep fry them.
Keep the sugar syrup ready and dip the balls in them. Once the balls absorb the sugar decorate them on the pulao and serve hot.

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