Rasgulla Makhni
Serves 4
30 mins prep
30 mins cook
60 mins total
Take your tastebuds on an adventure with this creamy Rasgulla Makhni, a delightful North Indian dish made with soft rasgullas cooked in a rich and flavorful gravy.
0 servings
1: Bring the milk to a simmer and switch off the flame. 2: Add the diluted vinegar a little at a time and stir constantly until the milk splits. Add cold water to bring down the temperature. 3: Drain using a cheesecloth and wash with cold water. Squeeze out some of the excess liquid and allow it to sit for 10-15 mins. 4: Transfer to a plate and knead the chenna until smooth in texture. Portion into small roundels. 5: Cook them in boiling water for 3 mins on high and 10 mins on a medium flame. 6: Allow them to sit covered for another 10-15 mins and then transfer to cold water. 7: To make the gravy, pressure cook the onion, tomato, ginger, garlic, cashew, dry kashmiri red chillies with some water for 4-5 whistles. 8: Allow it to cool down and blend to a fine paste. Strain the mixture. 9: To prepare the gravy, heat ghee, add the cardamom and add the red chilli powder followed by the strained gravy. Allow the gravy to come to a boil and add the milk. 10: Add the salt, sugar and garam masala. Cover and simmer for 5-10 mins. 11: Finish the gravy with fresh cream, butter and kasuri methi. 12: Add the cooked rasgullas into the gravy and simmer further for 5 mins.