Chahr baagh/mutanjan colourful zarda

Name: Chahr baagh/mutanjan colourful zarda
Total time: 3600 s
Yield: 4/6 servings
Cuisine: Pakistani
Ingredients: 1 kg Rice; 700 gm sugar; 3 cup Milk/water; 100 gm Milk solids (Khoya); 12/24 mini Rasogulla; 100 gm Green Ashrafi (canned fruits); 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

Sumera Rahman @cook_19058549

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

Sumera Rahman @cook_19058549

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Ingredients

1hr

4/6 servings

1 kgRice
700 gmsugar
3 cupMilk/water
100 gmMilk solids (Khoya)
12/24mini Rasogulla
100 gmGreen Ashrafi (canned fruits)
100 gmRed Ashrafi (canned fruits)
1/2 cupOil
20 gmCashew nuts
20 gmPistachios
20 gmAlmond
20 gmCoconut
20 gmwalnuts
10 gmRaisins
1/4 tspRed food color
1/4 tspGreen food color

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Steps

1hr

1

Pour water in a bowl then add lil cooking oil and boil the rice.
2

Take milk in a pan and dissolve sugar into it than add boiled rice.
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
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.
5

When dum is done let it mixed by light hands the beauty of the dish is the contrasting colour
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