Mutanjan recipe is a traditional Pakistani sweet rice dish made with cooking rice and adding different food colouring to it.
A typical Eid or a wedding dessert, which is very common in Pakistani, you can still find it served at weddings. Matanjan is usually made using various colours and served with various toppings including jelly, nuts, dry fruits, small gulab jamuns or rasgullas cham cham etc
I have seen different toppings served at different places in Pakistani restaurant. So it’s totally up to you how you would like to relish the Mutanjan recipe in Pakistani style.
Difference between zarda and Matanjan
Zarda is usually made using the saffron or yellow food coloring and garnished with cashew, almond and raisins whereas the mutanjan is made using various colors and served with various toppings including jelly, nuts, dry fruits, small gulab jamuns or rasgullas.
Note: For zarda recipe click on Zarda Recipe
Let’s see the Matanjan Rice Recipe!
INGRIDIENTS
- 1/2 kg basmati rice, soaked for atleast 2 hour
- 4 cardamom
- 3 cloves
- 2 tbs raisins
- pistachio, finely sliced
- almond, finely sliced
- cup khoya
- 1/2 cup ghee/ butter
- 2 cup sugar
- Green, red, yellow food coloring or saffron/zaffron
- coloured cham cham (optional)
METHOD
- Soak sela rice for 2 hours,
- Boil rice in water with the food coloring or saffron. Drain when the rice is 75% cooked.
- Heat ½ cup ghee in a pan add cloves and green cardamom.
- Fry for few minutes add ½ kg sugar with ½ cup water, cook till thick syrup is formed and sugar dissolves.
- Add boiled rice, cook for 10 minutes on high flame till syrup dries.
- Lower the flame and cook covered on low flame for 20 minutes.
- Lastly add almonds and pistachio, khoya, cham cham, add few drops of red, yellow, green color, leave it on dum for 5 minutes, serve garnish with cham cham, some more khoya, almonds and pistachio.
