Malai Kofta

Ingredients:
Gravy:

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 3 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic crushed
• 1" cinnamon
• 6 cloves
• 6 cardamoms
• salt to taste
• 3 tbsp. ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 20 gms. cashewnuts
• 20 gms. raisins
• 4-5 green chillies chopped fine
• 1/2 tsp. ginger grated
• 1 tsp. coriander chopped
• 1/2 tsp. cumin seeds
• salt to taste

Garnish:

• 1 tbsp. grated cheese or paneer
• 1 tbsp. chopped coriander

Method:
Koftas

• Boil the potatoes, peel and smash them.
• Mix together all the ingredients except raisins and cashews.
• Take a ping-pong ball sized dough in hand.
• Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
• Repeat for remaining dough. Keep aside.

Gravy:

• Roast the cinnamon, cardamom, nutmeg and cloves together.
• Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
• Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
• Add paste and fry further for 5-7 minutes stirring well.
• Add 2 cups water and simmer on low for 15 minutes.
• Warm the koftas either in the oven or on the tava.
• Optional: You can deep fry the koftas also.
• To serve place warm koftas in a casserole.
• Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
• Garnish with grated cheese and chopped coriander.
• Serve hot with naan or parathas.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.