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

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.