1. Squeeze out excess syrup in rosogollas.

2. Pressure cook rosogollas for 1 whistle if they are hard, keep aside.

3. Heat oil, add slivered onion, sitrfry till soft.

4. Heat 1/2 tbsp. oil, add slivered onions, cook till soft.

5. Transfer to a small mixie, after cooling a little.

6. Add tomatoes, ginger, garlic, grind to a smooth paste.

7. Heat remaining oil, add chopped onion, capscium,stir for two minutes.

8. Add dry masalas, ground paste, stirfry for 2 minutes.

9. Once oil starts to separate, add rosogollas, 1/4 cup water.

10. Mix gently, bring back to a boil, simmer till gravy thickens.

11. Garnish with chopped coriander, grated paneer.

12. Serve hot , with chappatis, rice, or tandoori roti, etc.

Making time: 20 minutes
Makes: 2-3 servings
Shelflife: Best fresh.