Mutanjan

Ingredients

• 1 cup rice, washed, soaked for 20 minutes, drained
• 3 cups water
• 1 tbsp. ghee
• 1/2 stick cinnamon
• 2 cloves
• 4-5 green cardamoms
• 2 tbsp. dried coconut slices
• 2 tbsp. almonds, sliced
• 2 tbsp. cashews
• 2 tbsp. pistachios, sliced
• 2 tbsp. golden raisins
• 1 cup milk
• 1 cup sugar
• 1 drop red food colour
• 1 drop green food colour
• 1 drop yellow food colour
• 3 tbsp. tutti frutti
• As required gulab jamuns
• As required rasgullahs
• 1 edible silver leaf (vark)

Steps

1. Bring water to a boil and add the rice. Cook till 60% cooked. Drain and set aside.
2. Melt ghee in a wok and add cinnamon, cloves and cardamoms. Sauté for 1 minute.
3. Add the nuts sauté for 1 minute. Remove half and set aside.
4. Add milk and bring to a boil.
5. Add sugar and mix to dissolve completely. Bring to a boil.
6. Add the rice and mix/fold with gently hands.
7. Cook till liquid evaporates.
8. Place a drop of each food colour in different places.
9. Cover and simmer for 10-15 minutes.
10. Uncover and gently fluff the rice, mixing the coloured rice with white.
11. Serve hot or warm garnished with reserved nuts, tutti frutti, gulab jamuns, rasgullahs and edible silver (vark).