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Indian Dish:Malai Kofta Racipe


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  • Indian Dish:Malai Kofta Racipe

    Time taken: 45 minutes


    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

    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

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


    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.

    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.