Ingredients:

• Ripe mangoes (pulped) – 2
• Rasagollas – 4 (squeezed dry)
• Paneer – 1/2 cup
• Saffron water – 2 tsp
• Beaten fresh Curd – 1 cup
• Almond paste – 2 tsp
• Green chilli and Ginger paste – 2 tsp
• Red Chillies – 4
• Garam Masala – 1tsp
• Oil – 2 tsp
• Bay Leaf – 1
• Cloves – 2
• Cinnamon – 2 sticks
• Jaggery – 1/2 tsp (optional)
• Fresh Cream – 2 tsp
• Coriander leaves to garnish
• Salt to taste

Method:

1. Beat curd and mango pulp together. Set aside.
2. Cut the rasagollas into half and set aside.
3. Mash paneer till soft.
4. Add 1 tsp saffron water to the paneer.
5. Make small balls of the paneer and stuff each ball into the rasagolla halves.
6. Press gently to seal. Set aside.
7. Heat oil in a kadai.
8. When hot, add the bay leaf, cloves, cinnamon, broken red chillies. Saute for 1 min.
9. Add the green chilli ginger paste and fry again.
10. Sprinkle a little water to prevent it from sticking to the pan.
11. Add the almond paste. Saute.
12. Add garam masala followed by the mango-dahi mixture. Simmer for 2 mins.
13. Add salt and jaggery. Stir.
14. Lower the rasagolla halves gently into the gravy and simmer for another 2-3 mins.
15. Take off heat and gently remove the rasagollas into a serving bowl.
16. Pour the mango gravy over it.
17. Garnish with coriander leaves, 1 tsp of saffron water and almond slivers before serving.

Recipe courtesy of Sumathy Subramaniam