Take cheese cottage, grate the boiled potato, grated khoya kheer (keep a small portion of it to use later to make gravy), condensed milk (sugar can be an option if you don’t want to use condensed milk), chopped coriander leaves, chopped green chili, salt (to taste), green cardamom powder; knead all together and make a dough.

Make sure that there is not much moisture in the dough. Add cornflour as required to bind the dough, which will help to absorb extra water from the dough. Good kneading will help to prevent the rolls from cracking while frying in the oil. Take a small portion of the dough make a small ball by pressing in the hand, if you can mold it into a shape and it stays in the shape. It means the dough is ready.

Sprinkle a small amount of cornflour on a plate, which will help to prevent from sticking the rolls that you are going to make it later. Now take a small portion of the dough and make it a flat oval or rectangle shape by pressing in the hand. Fill a small portion of raisins, chopped cashew, and cherry onto the dough. Press two ends of the dough and hide the fillings; give a cylindrical shape by rolling the dough and pressing the ends.

Mostly, restaurants served in a cylindrical shape so I am also giving it a cylindrical shape, but you are free to give any shape as you like. Repeat the steps and make rolls with the rest of the dough. Keep all the rolls in the refrigerator to set it further for about 15 mins.

Take a pot, heat oil, but not very hot. Low stove flame is highly recommended. Fry all the rolls until golden brown. Keep it aside.

Take a small amount of oil, heat the oil, add one spoon of butter. Once butter is melt, put bay leaf, cloves, black and green cardamom in the oil and sauté it until a nice aroma comes out. Add chopped onions and fry it until turned pick. Add ginger and garlic paste and fry it for a while. Add further chopped green chili and chopped tomato; cook until softened. Next, add whole cashew nuts and melon seeds and cook for a while.

Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder; cook all together for a while. Add a small amount of water to soften cashew nuts and tomato further; cook for a while and cover with a lid for 5min. Once oil is surfaced, it means the masala is ready. Switch off the stove flame, allow the masala to cool down. Grind the masala into a grinder and make a paste. Strain the paste/gravy to filter oil solids such as tomato skin and seeds. Collect the smooth gravy.

Take a pot, put a small amount of oil, pour the gravy into the oil and cook it. Once the gravy starts boiling, add the rest of the grated khoya kheer, condensed milk (alternately, sugar can be used); stir well and cook for a while. Add dry fenugreek leaves, chopped coriander leaves, and garam masala powder, stir well and cook for a while then add fresh cream. Finally, add butter and stir. The gravy is ready.

Now put the rolls on a plate and pour the gravy over it. Garnish the dish with the chopped nuts, raisins, cherry and chopped coriander leaves. Pour one spoon of fresh cream over it and sprinkle green cardamom powder.

The dish is ready to serve. Please visit my YouTube channel 'CuisineGhar’ to watch the video of the recipe. Here is the link: https://youtu.be/R0fjjj3W8UE