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Meeta Balls in Mango Gravy
Method
- Beat curd and mango pulp together.Set aside.
- Cut the squeezed rasagollas into half. Mash paneer till soft.
- Add 1 tsp saffron water. Make small balls and stuff each ball in the rasagolla halves.
- Press gently to prevent paneer from coming out. Set aside.
- Heat oil in a kadai.
- When hot add the bay leaf, cloves, cinnamon, broken red chillies.
- Saute for 1 min. Add the greenchilli-ginger paste and fry again.
- Sprinkle a little water to prevent sticking.
- Add the almond paste. Saute.
- Add garammasala. Now pour the mango-dahi mixture.
- Simmer for 2 mins. Add salt, jaggery.
- Lower the rasagolla halves gently into the gravy and simmer for another 2-3 mins.
- Gently remove the rasagollas into seving bowl.
- Pour the mango gravy over it.
- Garnish with dhaniya patta, the balance saffron milk and sprinkle some almond slivers before serving.
Ingredients:
pulp of 2 - ripe mango (mango should be ripe)
rasagollas - 4 (squeezed out)
fresh paneer - 1/2 cup
saffron water - 2 tsp
beaten fresh curd - 1 cup
almond paste - 2 tsp
green-chilli-ginger paste - 2 tsp
broken red chillies - 4
garam masala - 1tsp
oil - 2 tsp
bay leaf - few
cloves - 2
cinnamon - 2 sticks
jaggery - 1/2 tsp (optional)
fresh cream - 2 tsp
dhaniya patta to garnish
salt to taste
pulp of 2 - ripe mango (mango should be ripe)
rasagollas - 4 (squeezed out)
fresh paneer - 1/2 cup
saffron water - 2 tsp
beaten fresh curd - 1 cup
almond paste - 2 tsp
green-chilli-ginger paste - 2 tsp
broken red chillies - 4
garam masala - 1tsp
oil - 2 tsp
bay leaf - few
cloves - 2
cinnamon - 2 sticks
jaggery - 1/2 tsp (optional)
fresh cream - 2 tsp
dhaniya patta to garnish
salt to taste
