Ingredients:

• For the koftas:
• Instant gulab jamoon mix: 200g
• mixed dry fruits: like cashew, pista, badam, Raisins
• Gravy:
• Cream / malai: 100g
• Paneer / khoya: 75g
• milk: 150ml
• cashew nuts: 50g
• white pepper powder: 3 tbsp
• sugar: 2.5 tsp
• grated ginger: 2 tbsp
• Nutmeg powder: 1/2 tsp
• turmeric: 1/2 tsp
• garlic: 5 pods
• cinnamon: 1 inch
• cloves: 6
• cardamoms: 6
• green chillies: 5 – 6
• salt: as per taste
• oil / ghee: 3 tbsp
• Coriander leaves and grated cheese (for garnishing)

Method:

1. Mix the gulab jamoon mix as directed on the pack, and make round balls (koftas) keeping the mixed nuts in the centre. | Deep-fry them in oil on a low flame until golden brown in colour and keep aside.
2. Dry roast cinnamon, cardamom, nutmeg, and cloves together.
3. Dry grind and keep aside. Wet grind all the other ingredients and keep aside.
4. Heat oil/ghee in a kadai, add the powdered spices, and fry for one minute.
5. Add the cashew-paneer paste and fry well and keep stirring so that it doesn’t stick to the bottom.
6. Add water till the desired consistency and let it boil for 10 minutes. When oil starts oozing out off the sides, add salt accordingly.
7. Pour the hot gravy over the koftas just before serving and garnish with green coriander leaves and grated cheese.
8. Serve hot with parathas or rice.

Recipe courtesy of Prema Taranga