Milk Powder Zarda Recipe
Milk Powder Zarda is a creative twist on the traditional Bengali Zarda, which is usually made with rice. In this recipe, instead of rice, milk powder is used to create strands that resemble rice, giving it a unique texture similar to vermicelli. This clever use of milk powder, combined with a fragrant sugar syrup, creates a soft, rich, and melt-in-your-mouth dessert that’s perfect for festive occasions like Eid or special family gatherings.The dough, made from milk powder, flour, and baking powder, is shaped into small balls and thin strands, resembling rice grains. These are fried until golden and then soaked in a sweet syrup infused with ghee and cardamom. The syrup seeps into the fried dough, making each piece sweet and flavorful. The result is a dessert that looks and tastes like traditional Zarda but has a unique milk-based twist.This Milk Powder Zarda Recipe is easy to prepare and requires simple ingredients, making it a perfect choice for anyone who wants to try something new yet familiar. The beautiful golden strands and soft, syrup-soaked balls create a dessert that’s as visually appealing as it is delicious. Whether you’re looking to serve something special at a celebration or just enjoy a sweet treat, this recipe is sure to delight you with its creative twist on a traditional favorite!
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
Calories: 250kcal
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