Gravy:

• 2 tbsp cream or make a paste of milk powder (substitute of cream )
• 75 gms. khoya or paneer
• 1 cup water
• 2 tbsp cashew nuts
• 3-tsp. white pepper powder.
• 2-½ tsp. sugar
• 2 tsp. grated ginger
• ¼ tsp. nutmeg powder
• ½ tsp. turmeric powder
• 1 tsp. garlic crushed
• ½ " cinnamon , 4 cloves, 6 cardamoms, 3 tbsp.
• ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 1 tbsp. cashew nuts
• 1 tbsp. raisins
• 4 - 5 green chilies chopped fine
• ½ tsp. ginger grated
• 1 tsp. coriander chopped
• ½ tsp. cumin seeds
• Salt to taste

Koftas:

• Boil the potatoes, peel and smash them.
• Mix together all the ingredients except raisins and cashews.
• Take Ping-Pong ball sized dough in hand.
• Flatten. Place 2-3 cashews and raisins in the center and shape into a ball.
• Repeat for remaining dough. Keep aside.
• Deep-fry the koftas or bake it in the oven

Gravy:

• Roast the cinnamon, cardamom, nutmeg and cloves together.
• Dry grind and keep aside. Wet grinds all the other ingredients  to a paste.
• Heat ghee in a skillet; add powdered spices and fry for 2-3 seconds.
• Add paste and saute on sim further for 5-7 minutes stirring well.
• Add 2 cups water and simmer on low for 15 minutes.
• To serve, place warm koftas in a casserole.
• Either pour boiling hot gravy on the koftas or pour and bake in hot oven for 5 minutes.