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Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi
Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi

Before you jump to Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got insight from reading it, now let’s go back to watermelon rind burfi /tarbooz ke chilke ki burfi recipe. You can have watermelon rind burfi /tarbooz ke chilke ki burfi using 12 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi:
  1. You need 4 cups / 960 ml milk (fullfat/fullcream milk)
  2. Prepare 900 gms watermelon rind
  3. Take 30 gms cashew nuts
  4. Get 100 gms sugar (powder it)
  5. Take 4-5 Cardamom powder from )
  6. You need 3 tbsps Rose water
  7. You need 3 tbsps water
  8. Prepare 1 pinch saffron (for flavour)
  9. Take 1 pinch or two of green edible (food) color powder or gel
  10. You need Little ghee to grease
  11. Get Garnishing
  12. Prepare Edible silver leaf (optional)
Instructions to make Watermelon Rind Burfi /Tarbooz ke Chilke ki Burfi:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Now you can add a pinch or two of the green edible food powder (or gel) and mix and stir.
  6. (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.
  7. 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.)
  8. 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.
  9. 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 馃檹

We, at Flavours to Savour, bring you an authentic Indian main course recipe. Also known as Tarbuz ka cheelka salan. Start with peeling off the white rind for the green colored rind and place it in a separate bowl. Then grate this white rind finely. Watch Queue Queue Peel off the thick rind from watermelon.

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