Heat some water in a container and bring it to boil.

Put the rasogollas in the boiling water

Wait for two minutes and then remove them from the water with a forcep. Don't boil too much else the rasogollas will become too soft.

Press them a bit to remove some of the water inside it. After this procedure, the rasogollas will have a little amount of sweetish taste.

Boil the onions and then make a smooth paste out of it.

Heat the oil and 1 tablespoon of ghee in a wok.

Fry the dry red chillies and the makhana. Remove them from the flame.

In the same wok, add some more oil if required.

Add the whole garam masalas and let them splutter. Add the boiled onion paste.

Cook it for sometime. Don't make it brown.

Add the ginger paste, garlic paste, and the cashew nuts paste.

Cook till the raw aroma dissapears.

Add the yogurt, white pepper, salt, saute it well and then add a little amount of water. The quantity of the water should be half of the quantity of the yogurt.

Add the rasogollas and makhana. Cover it for 2mins.

You may add some sugar if required. Make sure that the rasogollas have some sugar already in it.

Add the rest of the ghee and remove it from the flame. Garnish it with red chillies and serve hot with Indian breads.