Royal Mawa kofta masala

Servings: 4-5
Preparation time: 15-17 minutes.
Making kofta outer layer: 10 minutes
Kofta frying time: 5-6 minutes(each batch).
Frying masala time: 20-25 minutes.
Cooking time: 2-4 minutes.
Total time: 62 minutes.

Try out amazing recipe from imperial cuisine; which I created once when I had plenty of Khoa/Mawa. I didn’t want to make “Gulaab jamun” or any other sweets.

I decided to cook “Royal Khoa/Mawa Kofta Masala” which was already pending since long.

The method of cooking the recipe is almost same as GulaabJamun.

The recipe is rich, piquant in flavour; a perfect dinner option when you have special guest at home.

It is rich in consistency and taste too; but in my opinion don’t feel guilty of eating if you are health conscious, after all it is a type of celebration recipe…let’s starts to cook the recipe..

for kofta outer layer:

Mawa (khoa): 200 gm
Maida(all purpose flour): 2 tablespoon
Salt: one forth teaspoon
Baking soda: half teaspoon
Potato: 2 no. (Medium size)
Chandi ka verak( edible silver leaf): 4-6 leaf
refined Oil/cooking oil: for deep frying.

Ingredients for kofta filling:

Dry grapes: 5gm
Crushed cashew nut: 20gm
Grated paneer/cottage cheese: 20gm
Green coriander: 20gm (fine chopped)
Salt: 2pinch black
Pepper powder: half teaspoon

Ingredients for kofta gravy:

Onion: 200 gm (boiled)
Tomato: 50 gm (boiled)
Garlic: 2-3 cloves
Ginger: 2” piece
Cashew Nut: 100gm
Peanut: 50gm (light roast)
Red Chilli powder: 1teaspoon
Garam masala powder: half teaspoon
Clove: 2 no
Green cardamom: 2 no
cinnamon: 1 inch stick
Salt: 1teaspoon/as per taste
Malai/fresh cream: 50gm
Ghee/butter: 50 gm

Preparation:

Boil/microwave onion, garlic and ginger with little water.
Take out extra water.
Grind boiled onion, garlic and ginger all together, keep aside.
Boil tomato and grind it separately, sieve this paste and make puree, keep aside.
Grind ground nut and cashew nut together with little water to make mixed paste, keep aside.
Boil the potato, peel and grate them, keep aside.

Method for making kofta filling:

Take a ball, put all ingredients for filling together and mix it well, keep aside.

Method for making kofta outer layer:

Take big bowl; mix Salt, Mawa, Maida, boiled & grated potato and baking soda in it. It will become soft dough (if required add little amount of water).Divide into 20 equal portions and shape into balls.
Flatten the edge of each ball with the help of finger, make 2’’ diameter circle (leaving centre little thicker than edge).
Stuff with filling in little quantity, and pull the edge to wrap the stuffing (filling), Shape this stuffing ball in cylindrical shape
Repeat with the rest, Keep aside.

Method for frying kofta:

Deep fry each kofta till it gets golden brown. Slowly kofta will rise and float. (Temperature of the oil should be lower medium); if temperature is high it will remain under cooked inside). Keep aside.

Method for making gravy:

Take a pan heat ghee/butter. Add whole cardamom, cinnamon and clove, sputter for few seconds.
Add onion, ginger and garlic paste fry on low heat for 10 – 15 minutes.
Put tomato puree and fry on low flame for 5 – 7 minutes.
Add ground nut and cashew nut paste and fry until the ghee separates from masala.
Add chilli power and salt, continue to fry for couple of minutes.
Add malai /fresh cream and fry again till ghee separates from masala, add one cup of water.
Boil well for 2-3 minutes, put off the flame
Take a serving bowl. Arrange the kofta in it. Transfer the gravy on the kofta.
Garnish with Chandi ka verak ( edible silver leaf used to garnish)
Chopped coriander and cream/malai
Serve with Tandoori Roti/Nan/Indian Bread/Pulav