Malai Kofta

Ingredients:

 Gravy:
 125 gms. cream
 75 gms. khoya / paneer
 150 ml. milk
 50 gms. cashew nuts
 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/ mawa

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 mash 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 flame for 15 minutes. 

 Warm the koftas either in the oven or on the tava/ microwave

 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 / parathas/ toasted bread. 

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