Name: Makhni Gulle recipe by payal jain at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4-5 rasgullas; 1 teaspoon ghee; 3 tablespoons butter; 1 tablespoons oil; 4 tomatoes chopped; 6-7 cashews; 1 tablespoons melon seeds; 1 tablespoons khuskhus / poppy seeds; 1 tablespoon ginger garlic chopped; 2 dry red chillies; 1 cardamom; 1 bayleaf; Salt; 1 teaspoon kitchen king masala; 1/2 teaspoon garam masala; 1 tablespoon khoya; 2 tablespoons cream / malai; 1/2 Teaspoon Sugar; 1 teaspoon kasuri methi; For garnishing; 6-7 strands kesar soaked in 1 teaspoon of warm milk

Ingredients Serving: 4

4-5 rasgullas
1 teaspoon ghee
3 tablespoons butter
1 tablespoons oil
4 tomatoes chopped
6-7 cashews
1 tablespoons melon seeds
1 tablespoons khuskhus / poppy seeds
1 tablespoon ginger garlic chopped
2 dry red chillies
1 cardamom
1 bayleaf
Salt
1 teaspoon kitchen king masala
1/2 teaspoon garam masala
1 tablespoon khoya
2 tablespoons cream / malai
1/2 Teaspoon Sugar
1 teaspoon kasuri methi
For garnishing
6-7 strands kesar soaked in 1 teaspoon of warm milk

Instructions

In a pan heat 1 tablespoon butter, add tomatoes, cashew, melon seeds, khus khus, garlic ginger, red chili, cardamom, bay leaf and cook till tomatoes become soft.
Let it cool and remove bay leaf. Crush it to a smooth paste.
In a pan heat 2 tablespoons butter and 1 tablespoon oil.
Add paste, salt, kitchen king masala, garam masala, khoya, malai, sugar, kasuri methi and cook till fat separates.
Add milk to set consistency and cook for another 2-3 minutes.
the gravy is ready and now squeeze rasgullas very well and dip in warm water for 15-20 minutes.
Again squeeze out water from rasgullas.
Heat ghee in a pan and saute rasgullas for a minute.
Transfer the gravy to a serving bowl and then arrange rasgullas. Garnish with kesar and serve.

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