Table of Contents
About the Recipe
Milk Powder Zarda is a flavorful twist on traditional Bengali zarda. This dessert brings a creamy richness to sweet rice using full-cream milk powder instead of chhena (curd). The result? A dish that is soft, aromatic, and melt-in-the-mouth delicious.
This dessert is perfect for special occasions like Eid, Iftar, or family gatherings. It’s also a great dish to make when you’re craving something sweet and homemade. The golden strands and fried dough balls, soaked in syrup, give it a festive look and flavor. The fragrance of cardamom and richness of ghee make it extra special.
What makes this version stand out is its simplicity. You don’t need complicated ingredients or techniques. Most of the items are available in your kitchen – milk powder, flour, sugar, and oil. Even if you’re a beginner in cooking, you can easily follow the steps and make this dish.
Milk Powder Zarda is suitable for all age groups. Kids love the soft texture and sweet taste, while adults enjoy its richness. Whether you’re celebrating a festival or want to make a quick sweet treat for guests, this dessert will always shine.
This recipe also gives you the flexibility to adjust sweetness, use garnishes like nuts, or skip ghee if you’re looking for a lighter option. It’s a great choice for those who want to enjoy Bengali sweets with a modern and simple twist.
If you’re a fan of Bengali desserts, you can also try our Traditional Narkel Naru Recipe more sweet inspirations.
Story Behind Milk Powder Zarda
Zarda, a traditional sweet rice dish, has deep roots in South Asian festivities, especially in Bengali, Pakistani, and Indian cuisines. Traditionally made with rice, ghee, and sugar, the evolution to Milk Powder Zarda showcases culinary innovation—offering a shortcut without compromising on richness or flavor. It’s a creative dish that speaks to the modern kitchen where convenience meets tradition.
Expert Tips for Best Results
- Don’t over-knead the dough: Just enough to combine. Over-kneading may make it dense.
- Sticky but manageable dough: That’s the right texture. Resting helps reduce stickiness.
- Use fresh milk powder: For best flavor and texture.
- Syrup should be sticky, not thick: Otherwise, it won’t soak well.
- Fry at medium heat: High heat can burn the dough; low heat can make it oily.
- Use a strainer to remove excess syrup before serving.
When to Serve Milk Powder Zarda
This sweet delight is perfect for:
- Eid and Diwali celebrations
- Wedding menus or Mehndi functions
- Family get-togethers
- Festive gift boxes
- Dessert tables at dinner parties
Milk Powder Zarda Recipe Card
Milk Powder Zarda Recipe
Equipment
- Mixing bowl
- Potato masher or grater
- Frying pan
- Slotted spoon
- Strainer
- Medium pot
- Spatula
Ingredients
For Dough:
- 1 cup Milk Powder Full-Cream
- ⅓ cup All-Purpose Flour
- 1 tsp Baking powder
- 1 tsp Sugar
- 1.5 tsp Ghee
- 100 ml milk liquid
- Oil for Frying
For Syrup:
- 2 cups Sugar
- 2 cups Water
- 2 Cardamom Pods optional
- 1 tsp Ghee
Instructions
Prepare the Dough
- In a mixing bowl, combine the milk powder, flour, baking powder, and sugar.1 cup Milk Powder, ⅓ cup All-Purpose Flour, 1 tsp Baking powder, 1 tsp Sugar
- Add 1.5 tsp of ghee to the dry mixture and rub it into the ingredients until crumbly.1.5 tsp Ghee
- Gradually add 100 ml of raw milk and knead until you have a sticky dough. Rest for 5 minutes to reduce stickiness.100 ml milk
Shape the Dough
- Take one-third of the dough and shape it into small balls for soaking in syrup.
- For the remaining dough, use a potato masher or grater to form long, vermicelli-like strands.
Fry the Dough
- Heat oil in a pan and fry the dough balls for 3-4 minutes until golden. Remove and drain on a paper towel.Oil
- Fry the dough strands until golden, then remove and drain on a paper towel.
Make the Syrup
- In a pot, boil 2 cups of sugar and 2 cups of water until the syrup becomes sticky. Optionally, add cardamom for flavor.2 cups Sugar, 2 cups Water, 2 Cardamom Pods
- Stir in 1 tsp of ghee for added richness.1 tsp Ghee
Combine Dough and Syrup
- Add the fried dough balls to the hot syrup and let simmer for 5 minutes on medium heat.
- Add the fried dough strands, breaking them gently by hand. Stir to ensure they are fully soaked in the syrup.
Rest and Serve
- Cover and simmer for 10 minutes, then turn off the heat. Let the mixture soak in the syrup for 1 hour.
- After soaking, drain the excess syrup using a strainer.
- Once drained, the milk powder zarda is ready to serve with a soft texture and rich flavor.
Video
Notes
Recipe Notes:
- You can use oil instead of ghee for a lighter version of this dish.
- Make sure the syrup is not too thick; it should be sticky but not caramelized.
- For a more festive look, garnish the zarda with almonds, pistachios, or raisins.
- The strands will absorb syrup quickly, so break them gently to avoid a soggy texture.
Nutrition
Frequently Asked Questions
Can I use milk instead of milk powder?
No, milk powder is necessary to give the dessert its soft and rich texture.
What type of oil should I use for frying?
Any neutral oil like sunflower or vegetable oil works best.
Can I store Milk Powder Zarda?
Yes! Store it in an airtight container in the fridge for 2–3 days.
Is it possible to make it vegan?
Yes, substitute ghee with coconut oil and use a plant-based milk powder.
Can I add food color?
Absolutely! A pinch of yellow food color gives it a vibrant zarda look.
External Resource
Learn more about traditional Bengali desserts on Wikipedia – Bengali Cuisine