Makhmali Kofta

Ingredients: 100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
calrified butter for deep frying


For the gravy
1/4 cupghee
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup nariyal ka burada (dessicated coconut)-soaked in water and ground
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnish

Method: Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough.

Shape into smooth creaseless balls.

Heat the ghee, lower the heat and fry a piece of bread in it (to lower the temperature of the ghee), and fry the khoya balls in it till brown.

To make the gravy, heat the 1/4 cup ghee and add cumin. When it splutters add the ginger and saute till brown.

Add the ground paste, coriander, salt, garam masala and pepper and saute till fat separates.

Add 3 cups water, bring to a boil and simmer for 5 minutes.

Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.