Malai Kofta

Ingredients to make Malai Kofta: –

Cottage cheese: 250 grams
Boiled potatoes: 50 grams
Corn Flour: 2 Tablespoons
Salt: according to the taste
White chilli powder: half a spoon
Cardamom and gourd powder: pinch filled
Oil: For frying
For filling: –
Milk Powder(Mawa): – a teaspoon
Chopped cashew nuts: 1/2 teaspoon
Raisins: 1/2 Tablespoons
Kewada Water: Some Drops
Saffron (dissolved in water): 3-4 loops
Sugar: 1/4 teaspoon
For Kofta Gravy: –
Onions (fried): 50 grams fried
Cashew nuts: 50 grams
Roasted: 50 grams
Tomato: 100 g
Sweet pepper: 1 teaspoon
Butter: 100 gms
Sharp Address: 1
Clove: one
Cardamom-Gastric Powder: 1/2 Tablespoon
Dal sugar: 1
Kewra Water: Some Drops
Other : – Leaves Paste: 50g
Sugar: 25 grams
Salt: according to the taste
Kasuri Fenugreek Powder: 1/2 Tablespoon
Cream: a teaspoon
Pinch of chopped coriander for decoration: one teaspoon


Method of making Malai Kofta: –

Mix the cheese and potatoes thoroughly. Add other ingredients and mix them.

Mash the lost for the filling, mix the remaining fill ingredients in it.

Make walnuts shaped shells with Kofta mixture and fill them with spoons. Make koftas of round or oval shapes. Fry till golden brown and keep the paper.

Mali kofta gravy recipe: –
Boil the tomatoes until slightly softened in water. Take off from the fire and let it cool down. Filter by making a puree. Put puree in a saucepan, boil it for a while, keep it off and then keep it aside. Mix fried onions, cashew nuts and roasted well in blender.

Melt the butter, add broth leaf, cinnamon, cloves, coriander chilli, garlic-other · Paste and cook for one minute.

Put tomato puree and cook well.

Now add brown onions, cashew paste and a half cup of water. After this add the Kasuri Fenugreek powder, sugar, salt, cardamom and gourd powder and also Kewada water. Cook until it thickens as desired. Filter the gravy, put the cream, put the koftas in the serving dish and put gravy and decorate it with saffron.

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