Makhan Ka Tarbooz | How to make Makhan Ka Tarbooz

By Ruchi Bhatia  |  10th Mar 2017  |  
4.0 from 1 review Rate It!
  • Makhan Ka Tarbooz, How to make Makhan Ka Tarbooz
Makhan Ka Tarboozby Ruchi Bhatia
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

2

1





About Makhan Ka Tarbooz

Makhan Ka Tarbooz is a very unusual sweet dish. A sweet rasgulla covered with the fresh butter is a must try

Makhan Ka Tarbooz is a delicious dish which is enjoyed by the people of every age group. The recipe by Ruchi Bhatia teaches how to make Makhan Ka Tarbooz step by step in detail. This makes it easy to cook Makhan Ka Tarbooz in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Makhan Ka Tarbooz at home. This amazing and mouthwatering Makhan Ka Tarbooz takes 30 minutes for the preparation and 15 minutes for cooking. The aroma of this Makhan Ka Tarbooz is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Makhan Ka Tarbooz is a good option for you. The flavour of Makhan Ka Tarbooz is palatable and you will enjoy each and every bite of this. Try this Makhan Ka Tarbooz and impress your family and friends.

Makhan Ka Tarbooz

Ingredients to make Makhan Ka Tarbooz

  • 1 liter whole milk       
  •   2 tbsp lemon juice
  • 1 liter ice cold water
  • 1½ cups sugar
  • 2¼ cups water
  • 1/2 teaspoon cardamom powder
  • 1 teaspoon rose water
  • Red colour
  • 1 cup fresh white butter
  • Green colour
  • Ice cold water

How to make Makhan Ka Tarbooz

  1. Method for making chenna -
  2. Bring the milk to a boil, pour the lemon juice and mix. Let the milk curdle.
  3. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some yogurt while the milk is still boiling
  4. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a muslin cloth.
  5. Rinse the cheese under running water.
  6. Tie up the cloth and hang it for 45 mins and drain excess water.
  7. Chenna should not have any whey in it.
  8. Method for making rasgulla balls- Add sugar and water to a wide pan or pot, bring it to a boil. Knead the cheese well to make it a smooth dough.
  9. Take small portions of this and roll to tiny balls. add cardamom powder and rose water and red colour to a boiling water.
  10. Let the sugar syrup boil, add the balls one after the other gently
  11. Cover the pot with a lid and cook for 10 mins on a medium high flame.
  12. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size.
  13. Method for making Makhan Ka tarbooz -
  14. Take rasgulla squeeze extra water from it.
  15. Mix green colour in butter keep it in fridge for 10 min
  16. Dip your hand in ice cold water and quickly apply it on rasgulla
  17. You need to dip your hand in ice cold water again and again and give it a shape.
  18. Keep butter rasgulla in the fridge for 10 minutes
  19. Again take it out and apply some more butter on it so that it'll be nicely covered with the butter, give water melon texture on cold rasgula with green colour. Chill it.
  20. Serve cold

Reviews for Makhan Ka Tarbooz (1)

Sheetal Sharma9 months ago

Wow beautiful colour!
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