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
1 cup golden sella rice
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
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 .
Here are some other recipes for Sweet Rice –
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
Mutanjan Sweet Rice
- 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
- glazed cherries
- tutti fruity
- Mini Rasgullas
- Rose petals
- 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