• 125 gm Fresh cream.
  
• 75 gm Khoya or paneer.
  
• 150 ml. Milk.
  
• 50 gm Cashew nuts.
  
• 3 tsp white pepper powder.
  
• 2½ tsp sugar.
  
• 2 tsp grated ginger.
  
• 1/4 tsp nutmeg powder.
  
• 1/2 tsp turmeric powder.
  
• 1 tsp garlic crushed.
  
• 1" cinnamon.
  
• 6 cloves.
  
• 6 cardamoms.
  
• Salt to taste.
  
• 3 tbsp ghee.
  

• 50 gm Khoya.
  
• 50 gm paneer.
  
• 5 medium potatoes.
  
• 20 gm Cashew nuts.
  
• 20 gm Raisins.
  
• 4-5 green chilies (finely chopped)
  
• ½ tsp ginger grated.
  
• 1 tsp Coriander chopped.
  
• ½ tsp Cumin seeds.
  
• Salt to taste.
  
• 1 tbsp grated cheese or paneer.
  
• 1 tbsp chopped coriander.

Koftas:

• Boil the potatoes, peel and smash them.
• Mix together all the kofta ingredients except raisins and cashews.
• Take a little dough in hand & flatten it.
• Place 2-3 cashews and raisins in the centre and shape into a ball.
• Repeat for remaining dough.
• Keep aside.

• Roast the cinnamon, cardamom, nutmeg and cloves together.
• Dry grind and keep aside.
• Wet grind all the other ingredients, except ghee, into a fine paste.
• Heat ghee in a pan & add powdered spices and fry for 2-3 seconds.
• Add paste and fry further for 5-7 minutes stirring well.
• Add 2 cups water and simmer on low for 15 minutes.
• Heat the koftas either in the oven or on the tava. [You can deep-fry the koftas also].
• To serve, place warm koftas in a casserole or serving plate.
• Either pour boiling hot gravy on the koftas or pour and bake in preheated oven for 5 minutes.
• Garnish with grated cheese and chopped coriander.
• Serve hot with naan or parathas.