Hi friends, welcome back to my blog. Today I am sharing the recipe along with video of one of my most favorite sweets. Yes, it is Muthanjan or rice kheer. Muthanjan Kheer is a must have sweet during most Muslim weddings in Ambur and nearby areas in Tamil Nadu. We also prepare Muthanjan during Eid and other special occcasions.

The beauty of this sweet is that it tastes awesome whether served hot or cold. Also this is an ideal sweet that you can prepare when you have guests visiting your home as it tastes delicious, gets cooked fast and you can prepare in a large quantity. Muthanjan differs from the Regular Rice Kheer or Phirni slightly in taste. Also I have used 100 gms of milkmaid in this recipe. If you like a more creamy and thick Muthanjan, you can increase the quantity of condensed milk and reduce sugar in the recipe.

So let's head on to the recipe of making this delicious Rice Kheer or Muthanjan. I have added the video of making Muthanjan, below the recipe.

Serves: approx 10 

1 litre full cream milk
1 cup basmati rice
¼ tin condensed milk (milkmaid)/ 100 gms
3 cups sugar (or to taste)
4 cups water
1/2 tsp cardamom powder
4 to 5 tbsp chopped almonds and cashews
4 tbsp ghee
Pinch of yellow food colour
sliced pistachios for garnish

  • Take Basmati rice in a bowl, add water and wash. Drain away the excess water transfer the rice to a clean kitchen towel.
  • Allow the rice to air dry for atleast 1 hour.
  • Finely chop the dry fruits and keep ready.
  • Heat ghee in a pan and stir fry the chopped cashews and almonds. Add raisins and fry till the dry fruits turn golden. Switch off and transfer the ghee fried dry fruits to a bowl. We will add them in the end.
  • Boil milk in a pan and switch off the gas. Milk will be added later.
  • Once rice has dried (after an hour or so), transfer it to a mixer grinder and grind till it is like sooji.
  • Transfer to a bowl and keep ready.
  • Boil water in a 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.)
  • Take a small sample from it with a spoon to check if the rice sooji is cooked. If not, cook for a few more minutes in medium to low flame while stirring in between.
  • It will now have a porridge like consistency.
  • Once the sooji is cooked, add cardamom powder, yellow food colour and sugar.
  • Cook for a few minutes till the sugar dissolves.
  • Switch off the gas and add condensed milk and milk and mix well.
  • Check for taste and if necessary add some more sugar or condensed milk.
  • Put this back to the stove and cook for 5 to 10 minutes in medium or low flame till the Muthanjan thickens.
  • Add the ghee fried dry fruits and mix well.
  • Switch off the gas and allow the Muthanjan to come to room temperature.
  • You can serve Muthanjan warm or transfer to an air tight container and refrigerate for atleast 2 hours. 
  • Muthanjan will thicken on cooling.
  • Pour Muthanjan into dessert bowls and garnish with sliced pistachios.
  • Delicious and mouth watering Muthanjan is now ready to be served.

  • 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.
You can check out the video below on How to make Muthanjan at home. Please Subscribe to my channel, so that you do not miss any of my videos.

You can check out more sweet recipes below

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