Makhmali Kofte

Ingredients

• For  the  Koftas:
• ½  cup firmly packed  (100 g) khoya (solidified milk)
• 6 tbsp  (45 g) maida
• 1/8 tsp meetha (baking) soda
• Ghee (Clarified butter) for deep-frying
• For the Gravy:
• ¼ cup (60 g) ghee (clarified butter)
• 1 tsp jeera (cumin seeds)
• 1 tbsp finely chopped ginger
• 2 tbsp khus khus (poppy seeds)
• ¼ cup nariyal ka burada (dessicated coconut)
• 1 tbsp powdered dhania (coriander seeds)
• 2 tsp salt or to taste
• 1 tsp   Garam Masal I
• ¼ tsp kali mirch (powdered black pepper)
• 2 tbsp cornflour dissolved in ½ -cup milk
• 2 tbsp chopped hara dhania (coriander leaves), for garnish

Preparation

• Soak khus khus and nariyal for an hour and grind to a paste.

• Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough.

• Shape the dough into marble sized balls that are smooth and creaseless.

• Heat the ghee in a kadahi till a piece of dough thrown in comes up at once. Lower the heat and fry a cube of bread till a light brown (this lowers the temperature of the oil).

• Lift out the bread and add as many balls as will come in, without touching each other. Keeping the heat low, fry these till a golden brown.

• Lift out of the fat and drain. Increase the heat for a few seconds, and then lower it before adding the next lot. Keep the koftas aside, while you make the gravy.

• To make the gravy: Heat the ghee in a heavy based pan, and add the jeera. When the seeds splutter, add the ginger and sauté till a light brown.

• Add the ground paste, dhania, salt, garam masala and the black pepper and sauté till the fat separates. Add 3 cups water, bring to a boil, and simmer for about 5 minutes.

• Add the cornflour solution, simmer for a couple of minutes and add the koftas. Simmer again for 2-3 minutes and serve garnished with the cream and the coriander leaves.