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Chahr baagh/mutanjan colourful zarda
Introduce
Chef :
Sumera RahmanChahr baagh/mutanjan colourful zarda
Mutanjan is a sweet rice recipe made up with different colors, dried fruits, canned fruits (muraba) with the addition of meethai in it like rasgula and gulab jaman, as shown above.
The actual dish is ZARDA which is usually yellow in color while mutanjan is colorful, having 3 to 4 color. zarda have not so many dry fruits and meethai in it. The procedure of making mutanjan and zarda is approximately same but the ingredients are different.
ORIGIN OF MUTANJAN
This beautiful recipe is originated from Pakistan but has its roots from THE MUGHAL EMPIRE. This dish is known as the favourite dish of SHAHJAHAN.
Mutanjan is heaven for foodies specially those who have sweet tooth. It is widely eaten all over the Pakistan. On occasions like EID, SHABRAT, and even WEDDINGS, it is served as dessert in the menu. It is known as royal dish of old age
Ingredient
Food ration :
4/6 servingsCooking time :
1hr
1 kg
Rice
700 gm
sugar
3 cup
Milk/water
100 gm
Milk solids (Khoya)
12/24
mini Rasogulla
100 gm
Red Ashrafi (canned fruits)
1/2 cup
Oil
20 gm
Cashew nuts
20 gm
Pistachios
20 gm
Almond
20 gm
Coconut
20 gm
walnuts
10 gm
Raisins
1/4 tsp
Red food color
1/4 tsp
Green food color
Cooking instructions
* Step 1
Pour water in a bowl then add lil cooking oil and boil the rice.
* Step 2
Take milk in a pan and dissolve sugar into it than add boiled rice.
* Step 3
Heat oil and fry cardmom in it now pour milk in which you dissolved the sugar instantly add the boil rice in start cook on high flame when you look the water dries up slow the heat and put the lid
* Step 4
Now add Milk solids (Khoya), Rasogolla, Ashrafi Green, Ashrafi Red, Cashew nut, Pistachio, Almond, Coconut,, Raisins.Add yellow color on one corner and green on other so as red.
* Step 5
When dum is done let it mixed by light hands the beauty of the dish is the contrasting colour
* Step 6
If you have dry powder of color just dissolve it in milk and spread on the top of rice
Leave it on low flame for 15-20 minutes for dum
Note: if there is a photo you can click to enlarge it
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