Gravy:

• 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

Kofta:

• 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

 Garnish:

• 1 tbsp. grated cheese or paneer

• 1 tbsp. chopped coriander

Instructions:

Koftas

• 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.

• Deep Fry the Koftas.

Gravy:

• 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.
  Gently ad the koftas.