Bangalore-Style MUZAFFAR / MUTANJAN Recipe | حليب الأرز الحلو | चावल का मुजफ्फर | DECCAN’S PAKWAN

Ingredients
1. Milk: 2ltr
2. Ghee: 20ml
3. Rice (Zeera Samba): 100g
4. Sugar: 125g
5. Almond (Badam): 25g
6. Cashews (Kaju): 25g
7. Raisins (kishmish): 25g
8. Cinnamon Stick: 1 small
9. Khoya: 100g
10. Cardamom Powder: ¼ tsp
11. Zafran (Saffron): Pinch
12. Gulab Petals: few

Process
1. Soak rice and badam for 1hr, drain the water well before adding.
2. Zafran(saffron) strand soaked in little water
3. In a pan add milk and boil for about 8-10 min on a medium flame.
4. Heat ghee in another pan on a low flame once the ghee melts add chopped almond & Kaju fry for 2-3 min and remove in a plate, keep aside.
5. Add the raisins fry until golden brown and remove on a plate, keep aside.
6. In remaining ghee add cinnamon stick, soaked rice Sautee for a min then add boiled milk.
7. let them the rice cook well on a medium flame for about 20-25 min.
8. Add cardamom powder and mix well.
9. If the rice is cooked well its gets smashed easily.
10. Now add the sugar and mix well, cook for about 5-7 min & add khoya, mix well cook for 8-10 min.
11. Add zafran (saffron) and stir it well.
12. At last, add fried dry fruits and cook for about 2-3 min on a low flame.

Muzaffar / Mutanjan’s recipe is ready to serve!

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