Malai Kofta

Recipe from Milk - Surprising story of milk through the ages by Anne Mendelson


Sauce:
masala:
Seeds from 15 cardamom pods or 5 black cardamom pods
1/2 tsp ground cinnamon
1/2 tsp black peppercorn
3 whole cloves
(heat the above spices in a skillet and grind in spice grinder)
1 tbsp each: raw cashews, pista, almonds
(separately heat the nuts, grind along with spices and set aside)

1 inch ginger minced
2 green chilies minced
3 - 4 garlic cloves minced
1/2 tsp cumin seeds
1/2 tsp mustard seeds
10 curry leaves
3 med onions chopped
3 plum tomatoes; peeled, seeded and chopped finely

o Heat 3 tbsp ghee in a skillet; add cumin and mustard seeds
o After they start popping, add ginger, chillies, garlic; leave for 2 mins
o Add onions turn to med heat and fry for 10 mins; Then take away and let it cool
o Add onions, nut masala and plum tomatoes in a blender and puree
o Add 2 tbsp ghee in a skillet over med heat and when it sizzles add puree
o At this point you can start making kofta balls
o cook for 20-25 mins


For the croquettes(kofta)
12 oz chhenna (made with 3 qts milk)
1 tbsp each of cashew, pista, almonds
1 tbsp raisins
1 or 2 dried apricots
1 lg potato, boiled and grated
1/4 cup chickpea flour (besan)
1 tsp cumin and 1tsp coriander powder sifted into besan

o Chop nuts, raisins and apricots in a coffee grinder
o Mix potato, 1 tsp salt and chhenna into a soft dough
o Oil your hands, Pat dough in your palm and spoon nut/fruit mixture in the center, then roll it into a ball or into bullet shape
o Mix besan, 1/2 tsp salt and 1 tbsp veg. oil with water to make a batter
o Dip kofta ball into batter and Fry in oil
o Lift and dry on paper towels
o Drop it into the sauce

Serve with Naan or over basmati rice