1) In a non-stick vessel add 6 teaspoons of Ghee, once the Ghee is heated, add Cashew Nuts and fry till golden brown.
2) After Cashew Nuts turns into golden brown transfer it into a plate.
3) Add the remaining Ghee in the vessel, once the Ghee is heated, add Cinnamon, Cardamom and Cloves and fry for a minute.
4) Add washed Basmati Rice and fry in a low flame for 5 minutes.
5) Meanwhile in another vessel add 200 ml of Water and Sugar and mix it well.
6) Boil the Sugar Syrup in a medium flame (stir it often) till the Sugar dissolves.
7) After the Sugar dissolves switch off the flame and keep it aside.
8) After 5 minutes in the Rice vessel add Milk and cook till the Rice is cooked.
9) Add Yellow Colouring Powder and Saffron and mix well.
10) After the Rice is cooked well add Cashew Nut and Almond Paste and mix it well and cook for 5 minutes.
11) Add Khoya and mix it well and cook for 5 minutes.
12) Add Sugar Syrup and mix it well for 2 to 3 minutes.
13) Add Rose Essence and mix it well.
14) Add 2 teaspoons of Ghee and mix it well.
15) Transfer it into a bowl.
16) Garnish with sliced Almonds and fried Cashew Nuts.17) Mutanjan (Rice sweet) is ready to serve.
Basmati Rice – 400 grams
Milk – 1½ Litres
Sugar – 500 grams
Khoa (Khoya) (without Sugar) – 300 grams
Almonds (made into paste) – 100 grams
Cashew Nuts (made into paste) – 100 grams
Pure Ghee – 100 grams
Almonds (sliced) – 10 Nos.
Cashew Nuts (sliced) – 1 Nos.
Yellow food colouring Powder – ½ teaspoon
Rose Essence – 1 teaspoon
Cinnamon – 5 Nos.
Cloves – 5 Nos.
Cardamom – 5 Nos.Saffron (soaked in water) – 1 pinch