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1: Bring the milk to a simmer and switch off the flame.

2: Add the diluted vinegar a little at a time and stir constantly until the milk splits. Add cold water to bring down the temperature.

3: Drain using a cheesecloth and wash with cold water. Squeeze out some of the excess liquid and allow it to sit for 10-15 mins.

4: Transfer to a plate and knead the chenna until smooth in texture. Portion into small roundels.

5: Cook them in boiling water for 3 mins on high and 10 mins on a medium flame.

6: Allow them to sit covered for another 10-15 mins and then transfer to cold water.

7: To make the gravy, pressure cook the onion, tomato, ginger, garlic, cashew, dry kashmiri red chillies with some water for 4-5 whistles.

8: Allow it to cool down and blend to a fine paste. Strain the mixture.

9: To prepare the gravy, heat ghee, add the cardamom and add the red chilli powder followed by the strained gravy. Allow the gravy to come to a boil and add the milk.

10: Add the salt, sugar and garam masala. Cover and simmer for 5-10 mins.

11: Finish the gravy with fresh cream, butter and kasuri methi.

12: Add the cooked rasgullas into the gravy and simmer further for 5 mins.