How to cook Malai Kofta

Malai Kofta has great appeal due its creamy richness, mesmerizing taste and blend of aura. This makes it perfect cuisine which can be served for celebrating occasion or ethnic festivals. Originated in 12th Century, still it has its own charm of emanating delicious flavours.


For Gravy

  • Cream- 125 Gms.
  • Khoya or Paneer- 75 Gms.
  • Milk- 150 ml.
  • Cashewnuts- 50 Gms.
  • White pepper powder- 3 tsp.
  • Sugar-2.5 tsp.
  • Grated ginger- 2 tsp.
  • Nutmeg powder- ¼ tsp.
  • Turmeric powder- ½ tsp.
  • Crushed garlic- 1 tsp.
  • Cinnamon- 1.
  • Cloves- 6.
  • Salt to taste.
  • Ghee- 3 tsp.

For Kofta

  • Khoya- 50 Gms.
  • Paneer- 50 Gms.
  • Medium potatoes- 5.
  • Cashew nuts- 20 Gms.
  • Raisins- 20 Gms.
  • Chopped fine green chillies- 4.
  • Ginger grated- ½ tsp.
  • Chopped coriander- 1 tsp.
  • Cumin seeds- ½ tsp.
  • Salt to taste.

For garnishing

Grated cheese or cream- 1

Coriander powder- 1 tsp

Method of cooking :

  • Wash and boil potatoes.
  • Mix all the ingredients of Kofta except raisins.
  • Now shape them in small balls then flatten it put 2-3 cashews and raisin in the centre and make into ball.
  • For remaining dough repeat the same procedure and keep it aside.
  • Roast cardamom, cinnamon, nutmeg and cloves together.
  • Dry grind those, for all other ingredients wet grind them for paste (except ghee).
  • In skillet, heat ghee and put all the dry powders and let it simmer on low flame for 2-3 minutes.
  • Now add paste and sauté it for 5 minutes.
  • Pour 2 cups of water and let simmer it on low flame for 15 minutes.
  • On tava warm the Koftas.
  • Place the koftas in serving dish, add the hot gravy on koftas and let it get baked for 5 minutes.
  • Serve it hot with the combination of butter roti or rice.