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.