Makhmali Kofta curry

Ingrediants:
100 gm khoya-firmly packed
6 tbsp refined flour
1/8 tsp baking soda
clarified butter /Oil for deep frying

For the gravy:
1/4 cup ghee/oil
1 tsp cumin seeds
1 tbsp ginger-finely chopped
2 tbsp poppy seeds-soaked with coconut
1/4 cup dessicated coconut
1 tbsp coriander powder
2 tsp salt or to taste
1 tsp garam masala
1/4 tsp kali mirch powder
1/2 cup cream
coriander leaves for garnishing

Method:
Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough. Shape into smooth balls.Heat the ghee/oil, lower the heat and fry khoya balls in it till brown.To make the gravy, heat the 1/4 cup ghee/oil and add cumin. When it splutters add the ginger and saute till brown. Add the ground paste, coriander, salt, garam masala and pepper and saute till oil separates. Add 3 cups water, bring to a boil and simmer for 5 minutes. Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander.

Note:For more richness ground kaju paste can also be added.