prep time
15 minutes
cook time
15 minutes


Make this festive rice dish, Cranberry Zarda with Del Monte Cranberries, basmati rice, sugar, saffron, cashews, coconut, cardamom, cloves, cinnamon, ghee, mawa, lemon zest, kewra essence.


1&1/2 Cup Sugar
- A Generous Pinch Of Saffron Soaked In 1/4 Cup Of Water At Least For Few Hours To Develop Best Colour
1/2 Cup Del Monte Cranberries
1/4 Cup Cashews, Broken
1 Tablespoon, Dried Coconut, Grated Or Powder
4-5 Green Cardamom
4-5 Cloves
1&1/2 Inch Size Cinnamon Stick
4-5 Tablespoon Ghee/Unsalted Butter
100 Grams Khowa/Mawa
1 Teaspoon Lemon Zest (A Must, Cannot Be Skipped)
1 TBSP Lemon Juice
2-3 Drops Of Kewra Essence Enough Water For Cooking Rice METHOD


  1. In a heavy bottom pan, bring enough water to boil. Add soaked rice, cardamom, cloves, cinnamon. Cook until rice is just 80% done. Please do not cook it beyond 80%.
  2. Strain the rice boiled rice, spread it on the plate and keep it aside for few minutes. Do not discard whole spices.
  3. In another heavy bottom pan, heat ghee or butter Add coconut, cashews, cranberries, fry for few minutes until they are light golden brown.
  4. Do not burn them Add sugar, lemon zest, kewda and saffron water. Cook until sugar melts well. Add lemon juice and mix. Allow it to boil for 1-2 minutes.
  5. Add rice and gently mix and make sure that all the rice coats well with sugar-saffron mixture Cook for a minute. Sprinkle khowa all over the rice; cover the pan with tight lid and simmer (Dum) on very low flame for 15 minutes. Once done, gently fluff up the rice with fork. Serve warm.

Enjoy your meal!

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