Go Back

Easy and simple Bangladeshi biye barir Jarda

Jarda, a traditional Bengali dessert, is a vibrant and aromatic sweet dish.
This celebratory treat is often garnished with nuts, raisins, and sometimes sweetened mawa or small mishtis adding layers of texture and richness. Infused with cardamom and occasionally rose water, jarda is a delightful blend of sweetness and spice, making it a staple at weddings, festivals, and special occasions. Its enticing aroma and luxurious flavor embody the essence of Bengali culinary tradition.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4 servings
Course: Dessert, jarda, sweet treats, sweets, traditional sweets
Cuisine: bangladeshi, Indian, pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup pulao rice( pre cooked) basmati works too
  • 2 cup sugar/sugar syrup
  • 1 pinch of salt
  • 1 tbsp orange zest
  • 1 cup orange juice
  • 1 cardamom
  • 1 bayleaf
  • 1 cinnemon
  • 5 tbsp ghee
  • 1 tbsp cashews
  • 1 tbsp almond
  • 1 tbsp Pistachio
  • 1 tbsp raisins
  • 1/2 cup murabba optional
  • 2 tbsp mawa/ powdered milk
  • 1 tbsp Condensed milk optional
  • 1 pinch safron
  • 4 drops orange food coloring
  • 4 tbsp milk
  • 1 cup mini gulab jamuns homemade or store bought. I'll add a recipe.

Equipment

  • 1 pan to cook.

Method
 

  1. Cook the pulao rice until 90% done. let it cool down.
  2. In a pan add ghee and fry all dry nuts until light brown.
  3. Take them out and roughly chop half of them.
  4. In the same ghee add your whole aromatics and cooked pulao rice, sugar, sugar syrup and a pinch of salt.
  5. mix gently and cook on high heat for a minute or so.
  6. add in your saffron and food color-infused milk mixture.
  7. add in orange juice, milk powder or mawa, condensed milk.
  8. Mix again, add orange zest, rose water(optional) kewra water and mix.
  9. lastly add mini gulab jamuns, dry fruits, raisins and some more saffron.
  10. serve and enjoy.

Notes

notes:
   1. cook the rice beforehand so you've fluffy rice to work with.
   2. keep the heat medium-high when adding sugar to the rice.
   3. Mix gently so it doesn't become mushy.