MUTHANJAN

Muthanjan is very similar to kheer but is far more richer and creamier.  This dessert is mostly made on Ramzan.  It is usually made a day earlier because it takes a lot of time to prepare and the day of the festival is  mostly for preparing biryani.

MUTHANJAN

Ingredients:
2 liters full cream milk
150 g of basmati rice (washed and soaked for 30 minutes)
1/2 tin condensed milk
50 g of plain mawa
Sugar (if needed)
1 tbsp ghee
A few strands of saffron
12 almonds, sliced finely
a handful of rasins
12 unsalted pistachios, roughly chopped
A few drops of yellow food coloring (optional)

Method:

• Bring milk to a boil.  Add the rice and cook till the rice is completely done.  Keeping stirring continuously.
• Add the condensed milk and crumbled plain mawa and mix well.  Since the condensed milk has sugar in it, you don't have to add sugar, but if you prefer it more sweeter, then you can add it as necessary.
• Add the saffron strands and the food coloring.  By the time, it is completely, cooked, the rice should be broken (but not paste-like) and the whole mixture should be thick and creamy in texture.
• Heat the ghee in a kadai and fry the almond till lightly golden.  
• Add the ghee, the almonds, and raisins to the dish.
• Remove from heat and serve.  You can serve it hot, cold, or at room temperature.  Serve garnished with pistachios.

PS:  You can use the silver waraq to make it look more festive.