Squeeze Rasgulla dip in plain water; again squeeze Rasgulla change the water &dip in it; do process 4-5tym &soak water

Boil tomatoes ginger, bay leaves and onion &bay leaves keep out

Dry roast cashew &soak meenge &cashew in 1tb milk

Grind onion& ginger

Sepreatly tomatoes grind &filter the pury

Grind cashew &meeng

Take a pan add butter or oil crackle jeera

Add onion paste &roast 2-3mnts in slow flame

Then add garlic red chilli powder, turmeric &tomato puree cook 3mnts

Then add hung curd &gram masala cook properly

Add1/4cup of water mix&salt to taste

Then add squeeze Rasgulla boil

Then add 1/2cup of milk with 1/4cup of

Cook2mnts then add paste of cashew &meeng

Cook 1mnt

Add kasoori methi & garnish with chopped coriander leaves

Enjoy with paratha