Balendu’s Rasgulle ki Sabzi

A very delicious dish Rasgulle ki Sabzi

2 liters of milk
Juice of 2 lemons
1 tablespoon fine wheat flour
a little salt
Ghee for frying

4 fresh tomatoes, cut into small pieces
300 grams of pureed tomatoes
150 grams roasted cashew nuts
1 tablespoon ghee
77 grams of raisins?
100 grams of cream

Spices:
Cumin, garam masala, coriander, bay leaves, cinnamon, nutmeg, mace, a little fresh ginger, curry leaves, turmeric

First we have to make paneer:
Heat the milk and when it comes to the boil and rises in the pot, slowly pour in the lemon juice. While stirring you will see that water separates from the paneer, the fresh cheese. Take a thin towel and pour the water into it. In the towel you have the result: paneer.
Now you have to work a bit (I did this for half an hour): knead the paneer with your hands until it is very fine. After a while it will look like dough.
Mix the flour and salt well with the paneer and then use your hands to form balls the size of large marbles. In the next step, you fry these balls in ghee.

And then we can prepare the sauce:
Add some water to the cashews and make a paste. Don't overdo it, leave a few pieces of nuts in there.
Heat a tablespoon of ghee in a pan and add the spices mentioned above. After all the spices, you can also add the raisins to the pan. Stir this mixture constantly until the raisins become larger and the spices are well fried. But be careful and don't let them burn! Before that happens, add the fresh tomato pieces and cook them a bit until they are nice and soft. This is the right time to add the pureed tomatoes and once that is warm you can also add cream. You can see for yourself how creamy you want the sauce. If you prefer your sauce a little more liquid, you can stir in hot water and

At the end, put all the paneer balls in the sauce and serve them with some fresh coriander!
Let me know how it was!