Makhan Ka tarbooz | How to make Makhan Ka tarbooz

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ByRuchi Bhatia
Created on 10th Mar 2017
  • Makhan Ka tarbooz, How to make Makhan Ka tarbooz
Makhan Ka tarboozby Ruchi Bhatia
  • Makhan Ka tarbooz | How to make Makhan Ka tarbooz (2 likes)

  • 1 review
    Rate It!
  • By Ruchi Bhatia
    Created on 10th Mar 2017

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 an aromatic, flavorful and delicious dish which is very much popular in world. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Makhan Ka tarbooz is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Makhan Ka tarbooz at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 30.0 for the preparation and 15.0 to cook it perfectly. On the Better Butter website, you can find the recipe of Makhan Ka tarbooz by Ruchi Bhatia in step by step with pictures so you can easily learn how to cook the perfect Makhan Ka tarbooz at your home without any difficulties. Makhan Ka tarbooz is one of the representative dishes of world which you can serve in any special occasions.

  • Prep Time30mins
  • Cook Time15mins
  • Serves6People
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 t.spoon cardamom powder
  • 1 t.spoon 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. U need to dip your hand in ice cold water again and again and give it a shape.
  18. keep butter rasulla in fridge for 10 min.
  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.

Reviews for Makhan Ka tarbooz (1)

Sheetal Sharma5 months ago
Wow beautiful colour!