Satvik Malai Kofta

Ingredients

• 1 cup paneer , freshly grated fine
• 1/2 cup potato , boiled, peeled, and mashed smooth
• 2 tbsp cornstarch
• 10 raisin , golden
• 2 cups oil , for deep-frying
• 1/2 cup cashew , soaked in warm water and ground to a smooth paste
• 1/4 cup cream (heavy)
• 1 cup milk , warm whole milk
• 1/2 tsp cardamom powder , green cardamom
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tbsp ginger , finely grated
• 1 tsp salt

Preparation

1. 1

   In a bowl, knead together the grated paneer, mashed potatoes, cornstarch, and 1/2 teaspoon salt into a soft, smooth dough.

2. 2

   Divide into 10 portions; flatten each, encase a golden raisin in the center, and roll into a seamless spherical ball.

3. 3

   Heat the frying oil over medium flame; gently deep-fry the koftas until pale golden and crisp on the outside; drain carefully.

4. 4

   Heat the ghee in a saucepan over medium-low flame; add the cumin seeds and grated ginger; sauté for 30 seconds.

5. 5

   Whisk the cashew paste with the warm milk and remaining 1/2 teaspoon salt; pour into the pan.

6. 6

   Cook over low heat, stirring constantly with a wooden spoon for 6 minutes, until the sauce turns velvety and thickens.

7. 7

   Stir in the green cardamom powder and heavy cream; remove from the flame immediately.

8. 8

   Arrange the warm fried koftas in a wide serving dish.

9. 9

   Ladle the hot white shahi gravy over the koftas immediately before offering.

In the tradition

Sources & further reading

• ◆ ISKCON Shahi Deity Kitchens (Royal Festival Prasadam Canon)
• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 140, Stuffed Cheese Balls in Cream Sauce)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.