Mutanjan (Sweet Colorful Rice)

Ingredients

• Rice 1 cup
• Desi ghee 1 tbsp
• Green cardamoms 2-3
• Milk 3/4 cup
• Sugar 1 cup
• Food colors: Red, yellow, green, blue
• Raisins 2 tbsp
• Almonds 4 tbsp
• Pistachios 4 tbsp
• Tutti Frutti 4 tbsp

Preparation

1. Soak raisins and almond in water for few hours until doubled in size. Peel the almonds.
2. Soak rice in water for at least 1 hour (the longer the better).
3. Boil the rice in water until 90% done.
4. Drain the water. Keep aside for later use.
5. In a pot, heat ghee on low flame and add cardamoms. Fry until aromatic.
6. Turn the flame off for few minutes until the temperature of the oil has dropped.
7. Meanwhile, take 4 small bowls and add 1 tbsp of rice from the boiled rice to each bowl.
8. Add the colors to each bowl and mix. Keep the colored rice aside for later use.
9. When the oil has cool down, add the milk and sugar and give it a stir.
10. Turn the flame back on and allow the sugar to completely dissolve in milk.
11. Lastly add boiled white rice to the sugar syrup and turn the flame high, allow the rice to absorb all the sugar syrup.
12. When you see there is no syrup tn the bottom of the rice pot, turn the flame to lowest.
13. Pour all the colored rice on the top one by one and do not mix.
14. Cover the pot and put on dum (Allow to steam at lowest possible flame) for 20 minutes.
15. Remove from dum and put the almonds and raisins and some of the tutti frutti on top. Now mix everything up. Beautiful and scrumptious Mutanjan is ready.
16. Dish out and garnish with leftover tutti fruiti (or rasgullas if you have some at hand).
17. Serve immediately. Enjoy!

Print Recipe

Mutanjan (Sweet Colorful Rice)

Author: Naush

Ingredients

• Rice 1 cup
• Desi ghee 1 tbsp
• Green cardamoms 2-3
• Milk 3/4 cup
• Sugar 1 cup
• Food colors: Red yellow, green, blue
• Raisins 2 tbsp
• Almonds 4 tbsp
• Pistachios 4 tbsp
• Tutti Frutti 4 tbsp

Instructions

• Soak raisins and almond in water for few hours until doubled in size. Peel the almonds.
• Soak rice in water for at least 1 hour (the longer the better).
• Boil the rice in water until 90% done.
• Drain the water. Keep aside for later use.
• In a pot, heat ghee on low flame and add cardamoms. Fry until aromatic.
• Turn the flame off for few minutes until the temperature of the oil has dropped.
• Meanwhile, take 4 small bowls and add 1 tbsp of rice from the boiled rice to each bowl.
• Add the colors to each bowl and mix. Keep the colored rice aside for later use.
• When the oil has cool down, add the milk and sugar and give it a stir.
• Turn the flame back on and allow the sugar to completely dissolve in milk.
• Lastly add boiled white rice to the sugar syrup and turn the flame high, allow the rice to absorb all the sugar syrup.
• When you see there is no syrup tn the bottom of the rice pot, turn the flame to lowest.
• Pour all the colored rice on the top one by one and do not mix.
• Cover the pot and put on dum (Allow to steam at lowest possible flame) for 20 minutes.
• Remove from dum and put the almonds and raisins and some of the tutti frutti on top. Now mix everything up. Beautiful and scrumptious Mutanjan is ready.
• Dish out and garnish with leftover tutti fruiti (or rasgullas if you have some at hand).
• Serve immediately. Enjoy!