Recipe ingredients:

* Gravy:
o 125 gms. cream
o 75 gms. khoya or paneer
o 150 ml. milk
o 50 gms. cashewnuts
o 3 tsp. white pepper powder
o 2 1/2 tsp. sugar
o 2 tsp. grated ginger
o 1/4 tsp. nutmeg powder
o 1/2 tsp. turmeric powder
o 1 tsp. garlic crushed
o 1″ cinnamon
o 6 cloves
o 6 cardamoms
o Salt to taste
o 3 tbsp. ghee
* Kofta:
o 50 gms. khoya
o 50 gms. paneer
o 5 medium potatoes
o 20 gms. cashewnuts
o 20 gms. raisins
o 4-5 green chillies chopped fine
o 1/2 tsp. ginger grated
o 1 tsp. coriander chopped
o 1/2 tsp. cumin seeds
o Salt to taste
* Garnish:
o 1 tbsp. grated cheese or paneer
o 1 tbsp. chopped coriander

Recipe method:

* 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.

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