Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, watermelon rind burfi /tarbooz ke chilke ki burfi. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Watermelon Rind ( white part of watermelon) is more nutritious than the pink portion of the watermelon. Watermelon Rind Curry / Tarbooz ke Chilke ki Sabji. Namaskar dosto, kitchen to Kitchen me aapka swagat hai, aaj main aapke liye le kar aayi hu, Watermelon ki sabji, (तरबूज के छिलके की सब्जी), watermelon rind.
Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have watermelon rind burfi /tarbooz ke chilke ki burfi using 12 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi:
- Take 4 cups / 960 ml milk (fullfat/fullcream milk)
- Make ready 900 gms watermelon rind
- Prepare 30 gms cashew nuts
- Get 100 gms sugar (powder it)
- Make ready 4-5 Cardamom powder from )
- Take 3 tbsps Rose water
- Make ready 3 tbsps water
- Prepare 1 pinch saffron (for flavour)
- Get 1 pinch or two of green edible (food) color powder or gel
- Make ready Little ghee to grease
- Take Garnishing
- Make ready Edible silver leaf (optional)
Besan Malai Burfi adorns every dessert table, whether it's a celebration or..hu, Watermelon ki sabji, (तरबूज के छिलके की सब्जी), watermelon rind curry recipe in hindi, tarbooz ka chilka salan recepie, tarbuj ki sabji, how to use Chutney Watermelon Rind Curry Recipe - Tarbooz Ke Chhilke Ki Sabji. The recipe is quite straightforward, consisting of ghee, dry spices and powdered spices. The subzi paired with the phulkas made an incredibly simple yet satisfying meal.
Steps to make Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi:
- Measure and pour the milk in a non-stick pot (preferably) and put on the flame to boil. Wash and soak the Cashew in warm water (at least soak for half an hour).
- In the meantime, wash, peel and grate the watermelon rinds.In between add a pinch (4-5 saffron strands) of saffron to the milk. Boil and simmer the milk for about 20-25minutes, it will reduce a bit.
- Then add the grated rind to the milk and cook. In between grind the Cardamom seeds and add it. Grind and make a paste of the Cashew with rose water and water.
- After 15 minutes or so of cooking the rind in milk,add the Cashew paste and cook for another 10 minutes (lower the flame). Keep stirring it so that it doesn't stick to the bottom of the pot.
- Now you can add a pinch or two of the green edible food powder (or gel) and mix and stir.
- (Powder the sugar if the granules are big, so that it melts quickly or leave as it is) Now add the sugar and cook for another 30 minutes till it thickens, dries and forms a doughy texture but don't overdry it because it will firm up once it cools.
- In between prepare a plate (grease it with ghee) or tape a butter paper on a rectangular shape chopping board and apply little ghee on it too and put the doughy burfi mixture on it and spread it with the help of something flat like a steel spatula and your fingers to give it a rectangular or square shape (as shown in the picture). Let it cool and come to room temperature.(It took me nearly 1:45 hours.)
- Once it comes to room temperature, chill it in the fridge for at least two hours so that it can firm up a bit more and you can easily cut it into burfi as per your desired shape-square, rectangle, rhombus. If you are using edible silver leaf, apply it before you cut and if you are garnishing it with more nuts like pista, almond slivers, you can do that even after you cut it.
- Note: Serve it while still fresh or please keep it in the fridge in a closed container if you are not consuming it immediately. Bon Appetit!!! Happy Navrarti 🙏
This dish tastes good even when chilled, perfect when not everyone likes to eat piping hot curries in. This Indian curry is also known as tarbooz ke chilke ki sabji (pronounced: tar-booze kay chill-kay for those of us with a strong American accent - aka, me) Watermelon rind has a crisp texture, almost like cucumber, and holds up well to heat - which makes it great for cooking. Also known as Tarbuz ka cheelka salan recipe, Tarbooz ki Subzi,. How To Use Watermelon Rind For Cooking? Subscribe for more recipes - http.
So that’s going to wrap this up with this special food watermelon rind burfi /tarbooz ke chilke ki burfi recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
