Mutanjan , sweet rice from Pakistan

Mutanjan is a sweet colourful rice from Pakistan . It is a festive dessert rice which is served on auspicious occasions like weddings and Eid . The rice dates back to the Mughal Era and was a personal favourite of the Emperor Shahajan .

I am posting Mutanjan Sweet Rice for the last day of the Mega Marathon where I have been posting rice based dishes under the theme Biryani , Pulao , Khichadi Festival .

Mutanjan is a variant of the famous Zarda . Zarda is a saffron coloured sweet rice whereas the Mutanjan is a multi coloured rice enriched with nuts, tutti fruity , glazed cherries . Addition of khoya , ladoo or Rasgullas makes it all the more rich !

Normally Basmati or Sella Basmati rice are used to prepare Mutanjan . I have made these with Basmati and was very happy with the result . I am not very happy to use colour in food , but this rice is famous for it’s colours , so I used very little color . Kewra is a flavour which is used in most Pakistani dishes , it gives the dishes a aroma which is to die for . While cooking this rice one should make sure to cook it perfectly , each grain of rice should be separate . The rice and sugar ratio is 1:1 , but you can reduce the sugar by 1-2 tbsps . The tutti fruity , which are called Ashrafis also lend some sweetness to the rice.

The rice was a total treat and it had a delicious rich lingering flavour . The crunch from the nuts , the ashrafis ,the kewra and saffron flavours, the rose petals, all of them made the rice absolutely amazing . The most interesting was to use the mini rasgullas in the rice and truly speaking I didn’t know with what to finish ! The rice or the rasgullas ! But I know that today I have to finish the Biryani , Pulao , Khichadi Festival with a dessert which is rich and exotic just like our BM group where each and every member is a jewel , rich and exotic in their creations !

It has been a great Marathon , special thanks to Valli for organising these marathons , do come back for a recap where you shall see all the posts compiled on a single page .

Mutanjan , sweet rice from Pakistan

Mutanjan Sweet Rice

Ingredients

1 cup golden sella rice
2-3 cloves
3-4 cardamom
1 cup sugar
1/2 cup water
3 tbsp ghee
Few drops each red , orange and green colour
Few drops kewra essence
1 tbsp saffron water
Almonds
Pistachios
Glazed cherries
Tutti Fruity
Mini Rasgullas
Rose petals

Method

Wash and soak rice for 20 minutes .
Add cloves and cardamom to 4 cups water and boil .
Add the drained rice and cook till they are 80% cooked .
Remove and drain in a sieve .
Place a pan and add 1/2 cup water .
Let the water boil .
Add sugar and let it dissolve.
Add ghee and the drained rice .
Simmer the flame and add half the nuts .
Now add all three colours to the rice , dropping at three different sides .
You can add the kewra essence and saffron water at this time .
Cover and cook the rice till done , make sure there’s no water and the rice is perfectly cooked .
Add tutti fruity , glazed cherries , more nuts .
Cover and let stand for 5-7 minutes .
Carefully remove the rice on a serving platter , making sure you arrange all colours so that they show up .
Add more nuts and mini rasgullas and finally some chopped rose petals and serve .

Mutanjan , sweet rice from Pakistan

Here are some other recipes for Sweet Rice –

Zarda

Tahiri

Kashmiri Zarda

Here is what I have been posting under the Biryani, Pulao, Khichadi Festival –

Day 1 How to cook Rice with Absorption Method
Day 2 How to cook Perfect Rice for Biryani
Day 3 How to cook Rice in a Pressure Cooker
Day 4 How to cook Rice in a Microwave
Day 5 How to cook Rice in a Rice Cooker
Day 6 How to cook Basic Khichadi
Day 7 Undhiyu Biryani 
Day 8 Banarasi Tandoori Biryani
Day 9 Bharwan Mirch ki Biryani
Day 10 Sindhi Thooma wara Chawara
Day 11 Achaari Panneer Pulao
Day 12 Nuts Pulao
Day 13 Mumbai Tawa Khichadi
Day 14 Vegetable Layered Khichadi
Day 15 Khichadi Bowl
Day 16 Stuffed Rice
Day 17 Kulhad wale Rajma Chawal
Day 18 Rice and Curry in Banana Leaf Packets
Day 19 Cheesy Baked Rice with Vegetables
Day 20 Maklouba
Day 21 Wild Rice with Grilled Veggies
Day 22 Thai Coconut Curry Rice
Day 23 Spanish Paella
Day 24 Mujaddara
Day 25 Sodanna

Print Recipe
Mutanjan Sweet Rice
Mutanjan is a sweet colourful rice from Pakistan . It is a festive dessert rice which is served on auspicious occasions like weddings and Eid .
Course Dessert, Dinner, Lunch
Cuisine Pakistani
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 20 Minutes
Servings
Course Dessert, Dinner, Lunch
Cuisine Pakistani
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 20 Minutes
Servings
Instructions
  1. Wash and soak rice for 20 minutes .
  2. Add cloves and cardamom to 4 cups water and boil .
  3. Add the drained rice and cook till they are 80% cooked .
  4. Remove and drain in a sieve .
  5. Place a pan and add 1/2 cup water .
  6. Let the water boil .
  7. Add sugar and let it dissolve.
  8. Add ghee and the drained rice .
  9. Simmer the flame and add half the nuts .
  10. Now add all three colours to the rice , dropping at three different sides .
  11. You can add the kewra essence and saffron water at this time .
  12. Cover and cook the rice till done , make sure there’s no water and the rice is perfectly cooked .
  13. Add tutti fruity , glazed cherries , more nuts .
  14. Cover and let stand for 5-7 minutes .
  15. Carefully remove the rice on a serving platter , making sure you arrange all colours so that they show up .
  16. Add more nuts and mini rasgullas and finally some chopped rose petals and serve
Recipe Notes

8 thoughts on “Mutanjan , sweet rice from Pakistan”

  1. This was on my list for my Z dish but I decided to save it for another marathon. 🙂 A fabulous dish to end the marathon in a royal way. It sounds so exotic no wonder Shahjahan loved it.
    Loved your dishes as usual and enjoyed participating in the marathon with you.

  2. Wow! trust you to end the marathon in a royal way. The colorful rice with rasgulla, nuts and others make it extra extra special. I am also skeptical about using colors in here. I hope I can attempt this in the future 🙂 Was an amazing experience running this marathon with you.

  3. Ladoo or Rasgullas !!! wow this is surely such a fantastic dish Vaishali. What a lovely way to end your fantastic series. You are always known for your efforts in putting things together and this series showcases some fine examples. I don’t know how you do it, but each and every dish turns out so different and so beautifully crafted. Its almost like you have all the dishes in front and you simply decide on what to do! Loved all the dishes and looking forward to more!

  4. I made Zarda for the finale and the letter Z.. have read about this rice recipe too. Interesting to know ladoos and rasgullas served with rice. Superb share for the finale. the platter looks so gorgeous!!

  5. As if you are playing holi with colours. Just looking at the pics makes you feel so good. The rice has been done so nicely and that light colours on them looks so refreshing. Awesome pick for the last day.

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