Muthanjan | How to make Muthanjan

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By Amina Khaleel
Created on 7th Mar 2017
  • Muthanjan, How to make Muthanjan
  • Muthanjan | How to make Muthanjan (1 likes)

  • 1 review
    Rate It!
  • By Amina Khaleel
    Created on 7th Mar 2017

About Muthanjan

Muthanjan is a delicious sweet made with milk, basmati rice and condensed milk. It is often made during festivals and special occasions and is also served during Muslim weddings. This is my mom in-law's recipe

Muthanjan is a delicious dish which is enjoyed by the people of every age group. The recipe by Amina Khaleel teaches how to make Muthanjan step by step in detail. This makes it easy to cook Muthanjan in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Muthanjan at home. This amazing and mouthwatering Muthanjan takes 60 minutes for the preparation and 30 minutes for cooking. The aroma of this Muthanjan is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Muthanjan is a good option for you. The flavour of Muthanjan is palatable and you will enjoy each and every bite of this. Try this Muthanjan and impress your family and friends.

  • Prep Time60mins
  • Cook Time30mins
  • Serves6People
Muthanjan

Ingredients to make Muthanjan

  • ½ litre milk
  • ½ cup basmati rice
  • ¼ tin condensed milk (milkmaid)
  • 3 cups Sugar
  • 3 cups water
  • ¼ tsp cardamom powder
  • ½ cup chopped almonds and cashews
  • 2 tbsp ghee
  • Few strands of Saffron
  • Pinch of yellow food colour.

How to make Muthanjan

  1. Wash the basmati rice with water and dry over a muslin cloth. When all the water has evaporated and the rice has dried (after an hour or so), transfer to a mixer grinder and grind it. It will look like sooji.
  2. Transfer to a bowl and keep ready.
  3. Boil milk in a pan and switch off the gas. Milk will be added in the end.
  4. Boil water in another pan and add the rice sooji to this. Cook for 5 to 10 minutes while stirring continuously. (If you do not stir properly the sooji will stick to the pan and you will get a burnt taste.)
  5. Take a small sample from it with a spoon to check if the sooji is cooked. If not, cook for a few more minutes.
  6. It will now have a porridge like consistency. If not add some more water.
  7. Once the sooji is cooked, add sugar and cardamom powder.
  8. Cook for a few minutes till the sugar dissolves. Add saffron, yellow food colour and mix well.
  9. Switch off the gas and add condensed milk and milk and mix well. Check for taste and if necessary add some more sugar.
  10. Stir fry the dry fruits in ghee in another pan till golden and add to the muthanjan. Mix well and allow it to come to room temperature.
  11. Transfer to a dessert bowl and refrigerate for a few hours.Delicious and mouth watering Muthanjan is now ready.
  12. Serve cold garnished with cashews and almonds.
My Tip: Muthanjan usually has a thick kheer like consistency. But if it looks thin or watery, you can cook while stirring for a few more minutes till you get the desired consistency. Sometimes the sweet thickens on cooling. In that case you can add some milk and sugar to it to get the right consistency.

Reviews for Muthanjan (1)

Kanak Patel7 months ago
very interesting recipe.... looks absolutely delicious.
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