Mittha Recipe

 

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• 
  Total Time1h
• Prep Time10 m
• Calories448

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Mittha is a sweet saffron rice dish originating from the northern state of Himachal Pradesh this dish is truly a Pahari treasure. Prepared by layering rice mixture with fried raisins and cashew nuts, topped with sugar and saffron milk, this one of a kind recipe is too hard to resist. What makes this dish different than any other is the combination of dry fruits with sugar and saffron milk. If mountains are your calling and that trip to a hill station is long overdue, prepare this dish to bring the authentic taste of mountains to you. This dish is cooked in unique spices and is specially crafted to be cooked slowly so that the nutrition in the ingredients remain intact. Prepare this delectable recipe at your next kitty party, potluck and buffet to impress your guests with your extraordinary culinary skills. If you are a lover of world cuisines and like to embrace diversity, you wouldn't want to miss out on this dish. You can prepare this dish a night before and carry it for lunch the next day to enjoy the sweet delight with your work friends. With an irresistible aroma and delightful texture, this dish is a pleasure not only for taste buds but also the senses of sight and smell. Follow the procedure given to prepare this delectable recipe and savour its delightful taste with your friends and family.

Ingredients of Mittha

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• 2 cup rice
• 1/2 teaspoon saffron
• 4 tablespoon raisins
• 6 green cardamom
• 4 tablespoon butter
• water as required

• 1/2 cup milk
• 1 cup sugar
• 2 tablespoon cashews
• 1 inches cinnamon
• 5 clove

How to make Mittha

• Step 1 Boil rice mixture and soak saffron in warm water

  To begin preparing this enticing recipe first, soak rice in a bowl for 10 minutes. Then, in a pot add water, drained rice, cardamon, clove, cinnamon and bring the mix to boil. Cook for about 5-8 minutes. Also, soak saffron strands in warm milk.

• Step 2 Saute cashews, raisins and sugar

  Now, in a pan heat oil and add raisins and saute for 2-3 minutes. Keep aside for further use. In the same pan with heated oil add cashew nuts. Saute cashew for 2-3 minutes and once done, keep aside. Similarly, saute sugar in the pan and mix it with the rice mixture.

• Step 3 Layer a pot with all the prepared mixtures and cook covered

  Next, take a deep pot (preferably biryani pot) and grease the walls with butter. In this pot add a layer of rice mixture, followed by a layer of roasted cashews and raisins, topped by a layer of sugar and finish with a portion of saffron milk. Repeat the same procedure to keep layering the vessel and close the lid tight. Slowly cook the pot for 20 minutes on low flame. Take off the stove and serve hot.