Indian Recipes
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Ingredients
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| For koftas- |
| 1 |
Mava or khoya |
100 grams |
| 2 |
All-purpose flour (maida) |
5 tablespoons |
| 3 |
Baking soda |
2 pinches |
| 4 |
Oil or ghee (clarified butter) |
for frying |
| For gravy- |
| 5 |
Ginger, peeled & finely chopped |
1 teaspoon |
| 6 |
Poppy seeds, soaked in water |
2 tablespoons |
| 7 |
Dessicated coconut, soaked in water |
1/4 cup |
| 8 |
Cumin seeds |
1 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Coriander powder |
1+1/2 teaspoons |
| 11 |
Garam masala |
1 teaspoon |
| 12 |
Fresh cream |
1/4 cup |
| 13 |
Oil or ghee |
3 tablespoons |
| 14 |
Fresh coriander leaves, finely chopped |
3 tablespoons |
| Method |
Blend coconut and poppy seeds in a blender and set aside.
Mash or grate the khoya well until creamy, transfer it to the bowl, add maida and soda and knead into a soft dough. Now shape them into several small creaseless balls and fry it in oil or ghee over low heat until golden-brown.
For gravy-
Heat oil or ghee in a pan , add cumin seeds and let it splutter, now add giner and fry for 30 seconds. Now add ground paste, and all the powdered spices and cook until oil comes out on the surface. Now add 3 cups of water, bring to a boil and simmer for 5-7 minutes. Now gently add koftas and cream, mix well, garnish it with chopped coriander and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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Silky, creamy koftas, in the creamy concoction makes this dish a show-stopper.
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