At first, mix yoghurt, turmeric powder, kashmiri red chilli, coriander powder, cumin powder; stir and make a paste. Make sure, no lumps left. Masala paste is ready.

Turn on gas burner. Take a pot, put water, add salt. Wait to boil the water. Add rosogolla into the boiling water. Boiling rosogolla in salt water will reduce the sweetness of rosogolla; boil it for 2-3min. Turn off gas burner and leave the rosogolla in the hot water and keep aside.

To make a gravy, take a pan, put on the gas burner. Add ghee and white oil mixture. Once oil is heated, add bay leaf, dry chilli and cumin seeds and sauté for a while until nice aroma comes out.
Add garlic and green chilli paste, add tomato paste and mix nicely, add masala paste, add half cup water to make gravy.
Cook it further for 2-3min, add cashew nuts paste and cook further unit oil is surfaced. Add milk, add khoya kheer. Mix it and cook further. Add sugar (optional).

Strain rosogolla from salt water and put in the gravy. Gently, need to do this task so that rosogolla remain intact in the original shape. Crush the dry kasoori methi leaves in palm and add into the gravy. Add garam masala powder, add fresh cream and gently stir to mix the ingredients. Add cherry, cashew nuts and raisins (optional) and add remaining ghee. Finally, once again gently stir to mix the ingredients.

And the Rosogolla Malai Curry is ready to serve. This dish can be served with luchi (poori), paratha or polow. Garnish with cherry, raisins, cashew nuts and fresh cream.