Meeta Balls in Mango Gravy

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

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How to Make Meeta Balls in Mango Gravy

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