Makhmali Kofta

Makhmali Kofta

Makhmali Kofta


Ingredients
  • Firmly packed (100 g) Khoya (solidified milk)- 1/2 Cup
  • Maida- 6 tbsp (45 g)
  • Meetha (Baking) soda- 1/8 tsp
  • Ghee (Clarified Butter) for deep frying
  • Additional 1/4 cup (60g) of ghee
  • Jeera (Cumin Seeds)- 1 tsp
  • Finely Chopped ginger- 1tbsp
  • Khus Khus (Poppy Seeds)- 2 tbsp
  • Nariyal ka burada (Dessicated Coconut)- 1/4 Cup
  • Salt to tast- 2 tsp
  • Garam masala- 1 tsp
  • Kali mirch (powdered black pepper)- 1/4 tsp
  • 2 tbsp of Cornflour dissolved in 1/2 cup of milk
  • Chopped hara dhania (coriander leaves), for garnishing- 2 tbsp 

 


Method to Prepare

Mash the khoya smooth so that no grains remain. Mix in the maida and soda and kneadit into firm and pilable 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 it is light brown in colour (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 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.

Soak khus khus and nariyal in some water for an hour and grind to paste. Heat the ghee in a heavy based pan, and add the jeera. When the seeds splutter, add the ginger and saute till a light brown. Add the ground khus khus and coconut paste, dhaniya, salt, garam masala and the black pepper and salute till the fat separates. Add 3 cups of 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.

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