Makhan Ka Tarbooz is a very unusual sweet dish. A sweet rasgulla covered with the fresh butter is a must try
Recipe Tags
Medium
Chilling
Dessert
Ingredients Serving: 6
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
Instructions
Method for making chenna -
Bring the milk to a boil, pour the lemon juice and mix. Let the milk curdle.
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
Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a muslin cloth.
Rinse the cheese under running water.
Tie up the cloth and hang it for 45 mins and drain excess water.
Chenna should not have any whey in it.
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.
Take small portions of this and roll to tiny balls. add cardamom powder and rose water and red colour to a boiling water.
Let the sugar syrup boil, add the balls one after the other gently
Cover the pot with a lid and cook for 10 mins on a medium high flame.
Gently stir every 3 minutes to ensure even cooking and puffing. They double in size.
Method for making Makhan Ka tarbooz -
Take rasgulla squeeze extra water from it.
Mix green colour in butter keep it in fridge for 10 min
Dip your hand in ice cold water and quickly apply it on rasgulla
You need to dip your hand in ice cold water again and again and give it a shape.
Keep butter rasgulla in the fridge for 10 minutes
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.
Serve cold
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Bring the milk to a boil, pour the lemon juice and mix. Let the milk curdle.
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
Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a muslin cloth.
Rinse the cheese under running water.
Tie up the cloth and hang it for 45 mins and drain excess water.
Chenna should not have any whey in it.
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.
Take small portions of this and roll to tiny balls. add cardamom powder and rose water and red colour to a boiling water.
Let the sugar syrup boil, add the balls one after the other gently
Cover the pot with a lid and cook for 10 mins on a medium high flame.
Gently stir every 3 minutes to ensure even cooking and puffing. They double in size.
Method for making Makhan Ka tarbooz -
Take rasgulla squeeze extra water from it.
Mix green colour in butter keep it in fridge for 10 min
Dip your hand in ice cold water and quickly apply it on rasgulla
You need to dip your hand in ice cold water again and again and give it a shape.
Keep butter rasgulla in the fridge for 10 minutes
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.
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