Halwai September 27, 2017

Ingredients:

• For Koftas:
• 3/4 cup – Evaporated Milk
• 1/4 cup – Mashed Potato
• 1 cup – Mashed Banana
• 3 tbsp – Soya bean nuggets, soaked in water for 15 mins and squeezed dry
• 3 tbsp – Sago
• 30 – Dried lotus seeds, chopped
• 15 – Cashewnuts, finely chopped
• 15 – Almonds, finely chopped
• 5 tbsp – Sesame seeds
• 1/4 cup – Flour
• Salt and freshly ground black pepper to taste
• Oil for shallow frying
• For the Gravy:
• 1/4 cup – Oil
• 2 tsp – Cumin seeds
• 1/4 cup – Finely chopped Onions
• Salt to taste
• 1.5 tsp – Chilli powder
• 1.5 tsp – Turmeric powder
• 2 tbsp – powdered Cashewnuts
• 2 tbsp – Powdered Almonds
• 1.5 cups – Peeled and chopped Tomatoes
• 1/4 cup – water

Method:

  1. Combine evaporated milk, potato, banana, soya nuggets, sago, lotus seeds, cashewnuts, almonds, sesame seeds, flour, salt and pepper.
  2. Make firm dough, adding more flour if needed.
  3. Divide dough into 12 portions and shape into smooth balls.
  4. In a frying pan, heat oil for shallow frying. Fry the koftas, few at a time, on medium low heat, till golden brown. Keep aside.
  5. Heat 1/4 cup oil in a pan. Add cumin seeds. Fry till seeds start to splutter.
  6. Add onions. Cook on low heat for 7 minutes or till onions are golden brown, stirring continuously.
  7. Add salt, chilli powder, turmeric powder, cashewnuts, almonds, and tomatoes.  Stir.  Cook on medium low heat for 5 mins, stirring continuously.
  8. Add water. Bring gravy to a boil.
  9. Simmer covered on low heat for 5 mins.
  10. Add remaining evaporated milk, stir.
  11. Gently place koftas in the gravy. Remove from heat.
  12. Serve immediately with papads, mint raita and parathas.