Malai Kofta

Ingredients: Gravy:
125 gms. product
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
12
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped good
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

Procedure:

Koftas
Boil the potatoes, peel and smash them.
Blend jointly all the ingredients until raisins and cashews. Choose a ping-pong ball sized dough in hand.
Flatten. House 2 -3 cashews and raisins in the heart and condition into a ball. Repeat for remainin g dough. Set aside.

Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves with each other.
Dry grind and hold apart. Damp grind all the other ingredients, except if ghee, to a paste. Warm ghee in a skillet, add powdered spices and fry for 2-3 s econds.
Add paste and fry added for 5-7 minutes stirring effectively.
Add 2 cups water and simmer on lower for 15 minutes. Scorching the koftas possibly in the oven or on the tava. Optional: You can deep fry the koftas on top of that.
To serve issue incredibly hot koftas in a casserole.
Both pour boiling incredibly hot gravy on the koftas or pour and bake in warm oven of 5 minutes. Garnish with grated cheese and chopped coriander.
Serve incredibly hot with naan or parathas.