| Quantity | Servings Range | Price |
| 5kg | 50 to 60 Servings | 9500 |
| 6kg | 70 to 80 Servings | 11000 |
| 7kg | 90 to 100 Servings | 12500 |
| 8kg | 120 to 140 Servings | 14000 |
| 10kg | 150 to 175 Servings | 17000 |
| 12kg | 180 to 200 Servings | 20000 |
The foundation of Zarda / Matanjan lies in the quality of its ingredients. Basmati rice, known for its fragrance and length, is essential. The dish is sweetened with sugar and enriched with saffron, cardamom, and cloves, providing a spell binding aroma. Adding ghee brings a luxurious richness, while nuts, raisins, and khoya add layers of texture and taste.
- Basmati rice
- Sugar
- Ghee (clarified butter)
- Water
- Orange food color (or saffron for natural color)
- Cardamom pods
- Cloves
- Raisins
- Cashews
- Almonds
- Pistachios
- Desiccated coconut (optional)
- Kewra water (screw pine essence)
Flavor Element Description Sweetness Pronounced sweetness, usually from sugar Aroma Fragrant and aromatic, often due to spices like cardamom and saffron Spice Level Mild to medium, with a hint of warmth Spices Used Cardamom, saffron, cinnamon, cloves, and sometimes nutmeg Texture Soft and fluffy rice grains, with occasional nuts like almonds or pistachios
Punjab
- Vibrant in color, often using orange or yellow food coloring.
- Generously flavored with ghee (clarified butter) for a rich taste.
- It might also additionally consist of pretty some nuts, along with almonds, pistachios, and cashews.Often garnished with silver or gold leaf for a festive touch.
Sindh
- Tends to be less sweet compared to other regions.
- Incorporates a combination of fragrant spices, which incorporates cardamom and cloves.
- It may feature the addition of dried fruits like raisins or apricots.
- Served with a side of yogurt or raita to balance the sweetness.
Balochistan
- Subtle sweetness with a focus on the natural flavors of the ingredients.
- Incorporates local ingredients like dates or date syrup for sweetness.
- It may include a touch of rose water or kewra essence for fragrance.
- Served with a dollop of cream or malai on top.
Khyber Pakhtunkhwa
- Characterized by a spicier profile, including green cardamom and cinnamon.
- Often includes shredded coconut for a unique texture.
- It may have a hint of saffron for added flavor and color.
- Served with traditional meat dishes like pulao or kebabs.
Karachi (Urban Sindh)
- Fusion of diverse culinary influences, blending traditional elements with modern twists.
- Vibrant and visually appealing, often with innovative toppings or accompaniments.
- Reflects the city’s cosmopolitan nature, offering variations to suit different taste preferences.
While Zarda / Matanjan is a sensory treat, it is also a rich energy source. The nuts and dry fruits add a nutritional boost, providing proteins, healthy fats, and minerals. However, mindful consumption is key, given the dish’s sugar content.Calories 350 kcal Protein 4 g Fat 8 g Carbohydrates 65 g Sodium 20 mg
Rich Flavor Blend
Zarda/Matanjan Daig is known for its unique blend of sweet and savory flavors, creating a delightful taste experience.
Aromatic Infusion
The dish is infused with aromatic spices, adding a fragrant touch that enhances the overall dining experience.
Vibrant Colors
Zarda/Matanjan Daig is visually appealing, featuring vibrant colors that make it a treat for the taste buds and the eyes.
Traditional Heritage
It carries a rich cultural heritage, often prepared with conventional methods, preserving its authentic taste.
Celebration Staple
Often associated with festive occasions, this dish adds a special touch to celebrations, making it a favorite during festivals and special events.
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