Firstly warm the milk and then cool them. When the milk is cool then add lime juice slowly and turn on the flame and curdle milk.

Take a cheese cloth and pour the curdles and hang the cloth for 30 minutes. The excess water will be discarded from curdles. If possible squeeze the cloth with hand to discard excess water.

In the meanwhile chopped the tomato and slit the green chilies. Also wash the raisins with water.

In a plate keep the dried curdle and add flour, 1/2 tbsp sugar and pinch of salat. Now mash very well for atleast 15 minutes. The curdles becomes soft.

Now make small balls from the mashed curdles. 18 small balls can make from curdles. Now make the desired shape from the balls.

In the non-stick kadai heat oil and fry the balls. The flame should be medium-low, otherwise the balls can be burned. After 2-3 minutes flip over the balls carefully. Fry them until golden brown. Take them aside when done.

Now in the same kadai add ghee and add the whole spices. The flame should be medium. Then add ginger paste and saute for 2 minutes.

Add the chopped tomato and saute well. Now make a paste of turmeric powder, red chilli powder and cumin powder and water. Add the paste and cook until the raw smell of spices are gone. Also add the raisins.

When the spices are cooked the oil separates. Then add hot water and let them boil. Do not add much water, the gravy should be thick. When the gravy is boiling then add the fried curdle balls and let them boil.