Login

Home / Recipes / Makhan Ka Tarbooz

Photo of Makhan Ka Tarbooz by Ruchi Bhatia at BetterButter
8078
3
4.5(2)
0

Makhan Ka Tarbooz

Mar-10-2017
Ruchi Bhatia
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Makhan Ka Tarbooz RECIPE

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. 1 liter whole milk       
  2.   2 tbsp lemon juice
  3. 1 liter ice cold water
  4. 1½ cups sugar
  5. 2¼ cups water
  6. 1/2 teaspoon cardamom powder
  7. 1 teaspoon rose water
  8. Red colour
  9. 1 cup fresh white butter
  10. Green colour
  11. Ice cold water

Instructions

  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 (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Kanishka M
Sep-07-2018
Kanishka M   Sep-07-2018

Thankew so much for sharing this unique receipe

Sheetal Sharma
Mar-17-2017
Sheetal Sharma   Mar-17-2017

Wow beautiful colour!

Similar Recipes

Makhan Mushroom
Reena Dixit
  • 2032
  • 15

Makhane ke aate ka Dhokla
Renu Chandratre
  • 1458
  • 9

Falahari halwa paratha with makhane ka raita
Rajni Anand
  • 1605
  • 1

Makkai ke atta ka kesar
Saloni Bansal
  • 1449
  • 3

Makhane Ka Raita

Kamal Thakkar
  • 1120
  • 73

Makhane ka raita
Rita Arora
  • 1624
  • 129
A password link has been sent to your mail. Please check your mail.
Close
SHARE