Today I am sharing a best recipe for more delicious and flavorful Sweet Rice Matanjan a fragrant and festive, I hope that it would be enjoyable for audience this recipe and like it also.
Let’s get start;
How to Make Sweet Rice Matanjan
Sweet Rice Mutanjan Recipe
Ingredients:
- Basmati rice:- 2 cups (soaked 30 mins, drained)
- Sugar:- 1.5 cups (adjust to taste)
- Full-fat milk:- 1.5 cups
- Water:- 2 cups
- Ghee (clarified butter):- 1/2 cup
- Mixed nuts:1/2 cup (almonds, pistachios, cashews slivered)
- Raisins:- 1/4 cup
- Saffron strands:- 1 tsp (soaked in 2 tbsp warm milk)
- Whole spices:-
- Green cardamom pods:- 4–5 (lightly crushed)
- Cloves:- 3–4
- Cinnamon stick:- 1 small piece
- Rose water/kewra water: -1–2 tsp (optional, for aroma)
- Salt:-1/4 tsp
- Yellow/orange food color:1–2 drops (optional, for vibrancy)
- Candied fruits/coconut flakes:- 2–3 tbsp (optional, for garnish)
Instructions
1. Prepare the Rice:
Soak basmati rice in water for 30 minutes. Drain in a pot, boil 4 cups of water with salt. Add drained rice and cook until 70% done grains should still have a slight bite. Drain and set aside.
Heat 2 tbsp ghee in a pan. Fry nuts until golden, then raisins until plump and Set aside.
3. Infuse Saffron & Milk:
Warm 1/2 cup milk and soak saffron strands in it. Add food coloring (if using) and set aside.
4. Assemble the Mutanjan:
In a heavy-bottomed pot, heat remaining ghee. Add whole spices (cardamom, cloves, cinnamon) and sauté for 30 seconds. Layer the parboiled rice over the spices. Sprinkle sugar evenly on top. Pour in saffron milk, remaining milk, and water. Gently mix without
breaking rice grains.
5. Cook on Dum (Slow Steam):
Cover the pot with a tight lid. Seal edges with foil or dough to trap steam. Cook on low heat for 20–25 minutes until rice is tender and liquid is absorbed.
6. Finish & Serve:
Turn off heat. Let rest 5 minutes. Drizzle rose/kewra water (if using). Gently fluff rice with a fork. Mix in fried nuts, raisins, and candied fruits.
Garnish with extra
nuts and serve warm.