Malai Kofta ....what is the best way to make it?

RJ_Sonia · Administrator

Malai Kofta ....what is the best way to make it?

aruna · Member

This seems the original one to me. what do you think.
Malai Kofta
Ingredients

100-150g of paneer
1.5-2 cups of cooked rice
A handful of cashew nuts
1 dessertspoon of raisins/sultanas
1 dessertspoon of desiccated coconut
1 small onion
1 or 2 tomatoes
2 cups of yohgurt
2 cups of water
A piece of root ginger
2 or 3 cloves of garlic
3 cloves
2 cardamoms
A piece of cinnamon bark
1 teaspoon of whole coriander seeds
1 teaspoon of whole black peppercorns
A third of a teaspoon of chilli powder
Salt
Oil

To make the koftas, first mash the rice using a potato masher or something similar - even the base of a coffee jar will do. Crumble the paneer with a fork and mix it with the mashed rice, coconut, raisins, a little salt and half of the cashew nuts, broken or lightly chopped. Add just a little yoghurt if the mixture seems too dry and mix everything well. Leave to one side while you prepare the sauce.

Dry roast the whole spices and grind them with a pestle and mortar. Add the chopped garlic, ginger and the remaining cashews and pound to a paste. Chop the onion finely and fry in oil for a few minutes before adding the spice paste. After another few minutes of frying, add the chopped tomato then a few minutes later, the yoghurt, water, chilli powder and some more salt.

When the liquid starts to boil, use your hands to form the kofta mix into 5 or 6 balls and lay them in the pan. Use a spoon to pour some of the sauce over the koftas then turn the heat down very low and cover the pan. Simmer for 20 to 25 minutes.

RJ_Sonia · Administrator

Aruna thanks for this recipe...this looks like the original one..although I never knew that 'rice' also goes into Koftas.

piya · Newbie

Sonia now this malai kofta recipe actually has malai!!!!! I usually use the top of the milk malai but fresh cream can b used as long as it is dairy cream

Mash boiled potatoes and grate in par boiled carrots,add a handfull of soft green peas, season with salt.form the mixture into table tennis sized balls .Make indentations in the ball to stuff with frozen malai and then cover the malai to form a ball again....here comes the wierd part.......take some vanilla custard powder and and make a paste with water...dip the balls in it and deep fry .....the custard imparts a lovely golden yellow glow to the koftas.keep aside carefully as they tend to stick to each other.

Prepare the gravy by sauteing a lil garlic and then ginger paste in butter or ghee.....add tomato puree...loads of it(puree shouldnt be sweet) and a lil water to give it a good consistency......then add some cream (again........sigh........i know!!!) and season with salt and red chilli powder.........simmer till thick and eat with home made naaan.Oh yes sprinkle with green chopped coriander......bon appetite

RJ_Sonia · Administrator

Arrey Waah!

I also believed for long time that real Milk Malai goes into Malai Koftas. But seems like nowadays cottage cheese or mashed paneer goes into it too.

But Piya your recipe seems very interesting (especially the custurd coating), I wanna try it out.

Do dry Methi leafs also go into the gravy?

-- Edited by RJ_Sonia at 12:44, 2004-10-29

piya · Newbie

sonia dry methi leaves or kasoori methi as its generally called is mostly used in a gravy which has onions to support the methis heavy aroma (anything dried will have a concentrated aroma to it)....i have not tried kasoori methi in this recipe........but it sure sounds like an interesting variation......do let me know what happens when u do:)