Malai Kofta

Ingredients: 

Gravy: 

 1.   125 gms. cream

 2.   75 gms. khoya or paneer

 3.   150 ml. milk

 4.   50 gms. cashewnuts

 5.   3 tsp. white pepper powder.

 6.   2 1/2 tsp. sugar

 7.   2 tsp. grated ginger

 8.   1/4 tsp. nutmeg powder 

 9.   1/2 tsp. turmeric powder

 10. 1 tsp. garlic crushed 

 11. 1" cinnamon

 12. 6 cloves

 13. 6 cardamoms

 14.  salt to taste

 15. 3 tbsp. ghee

Kofta:

 1.   50 gms. khoya

 2.   50 gms. paneer

 3.   5 medium potatoes

 4.   20 gms. cashewnuts

 5.   20 gms. raisins

 6.   4-5 green chillies chopped fine

 7.   1/2 tsp. ginger grated

 8.   1 tsp. coriander chopped

 9.   1/2 tsp. cumin seeds

 10. salt to taste

Garnish:

 1.  1 tbsp. grated cheese or paneer

 2.  1 tbsp. chopped coriander

Method:

 Koftas:

   1.  Boil the potatoes, peel and smash them.

   2.   Mix together all the ingredients except raisins and cashews.

   3.  Take a ping-pong ball sized dough in hand. 

   4.  Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.

   5.  Repeat for remaining dough. Keep aside. 

 Gravy:

   1.  Roast the cinnamon, cardamom, nutmeg and cloves together.

   2.  Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.

   3.  Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.

   4.  Add paste and fry further for 5-7 minutes stirring well.

   5.  Add 2 cups water and simmer on low for 15 minutes. 

   6.  Warm the koftas either in the oven or on the tava.
        Optional: You can deep fry the koftas also.

   7.  To serve place warm koftas in a casserole. 

   8.  Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.

   9.  Garnish with grated cheese and chopped coriander.

   10. Serve hot with naan or parathas.

Making time: 45 minutes. 

Makes: 10 koftas with gravy.

Shelf life: Best fresh.