Zarda Mutanjan is a popular and colourful dessert that originates from the subcontinent. It’s a sweet and aromatic rice recipe that is prepared with a combination of saffron, cardamom, cloves, and cinnamon. Zarda Mutanjan is typically served at special occasions and weddings, but it’s easy to recreate at home with this recipe.
– Basmati rice 1 cup
– Sugar ½ cup
– Saffron strands a pinch
– Cardamom pods 5-6
– Cloves 5-6
– Cinnamon sticks 2
– Yellow food colour a pinch
– Water 5 cups
– Whole milk 1 cup
– Chopped almonds 2-3tbsp
1. Rinse the rice and soak for around 30 minutes. Then drain the water and set aside.
2. In a large pot, add the 5 cups of water, saffron strands, cardamom, cloves, and cinnamon. Bring it to a boil.
3. Add the soaked Basmati rice into the boiling water and cook for 10 minutes, stirring occasionally.
4. Drain excess water from the cooked rice, and set it aside.
5. In another pan or bowl, add 1 cup of whole milk, 1/2 cup of sugar, and the remaining whole spices from the boiling water. Bring to a boil and continue to cook until the milk has thickened and reduced by about half.
6. In the same pan, add the cooked rice, mixing it into the milk and sugar mixture.
7. Add a pinch of yellow food colouring and mix it in gently.
8. Stir in the chopped almonds and cook on low heat for another 5-10 minutes. Stirring continuously until the rice thickens and becomes sticky.
9. Finally, switch off the heat and cover the pan with a lid. Allow the Zarda Mutanjan to rest for 5-10 minutes.
10. Serve warm or at room temperature garnished with more chopped almonds.
Zarda Mutanjan is a delicious and easy dessert recipe that can be easily recreated with this recipe. It’s perfect for special occasions and celebrations or just as a sweet treat for the family. Without further ado, here are the bullet points summarizing the recipe:
– Rinse and soak Basmati rice for 30 minutes.
– Add saffron, cardamom, cloves, and cinnamon in water and bring to a boil.
– Cook Basmati rice in the boiling water for 10 minutes.
– Drain excess water and set aside the cooked rice.
– Boil milk and sugar with remaining spices until it thickens and reduces by half.
– Add the cooked rice, yellow food colouring, chopped almonds, and cook on low heat for 5-10 minutes.
– Switch off heat, cover pan with a lid, and let it rest for 5-10 minutes.
– Serve warm or at room temperature, garnished with more chopped almonds.