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Ingredients:
Gravy-
75 gms khoya or paneer,
125 gms cream,
150 ml milk,
50 gms cashewnuts,
3 tsp white pepper powder(or black pepper powder),
2 1/2 tsp sugar,
2 tsp grated ginger,
1 tsp. garlic crushed,
1/4 tsp nutmeg powder,
1/2 tsp turmeric powder,
1″ piece dalchini(cinnamon),
6 laung(cloves),
6 chhoti ilaichi(green cardamoms),
Salt to taste,
Ghee(butter),
Water.
Grated cheese and chopped coriander leaves to garnish.

Kofta-
50 gms khoya,
50 gms paneer,
5 medium potatoes,
20 gms cashewnuts,
20 gms raisins,
4-5 green chillies, finely chopped,
1/2 tsp ginger, grated,
1 tsp chopped coriander,
1/2 tsp cumin seeds,
salt to taste.

Method:

Koftas-
Boil the potatoes, peel and mash them. Mix together all the ingredients except raisins and cashewnuts. Make small balls with this dough, flatten them with hand. Stuff 2-3 cashews and raisins in the centre and shape into a ball. Repeat the same for remaining dough. Keep aside.
Prepare the gravy and fry or roast koftas only at the time of serving.

Gravy-
Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind these spices and keep aside.
Grind all the other ingredients, except ghee, to a paste.
Heat ghee in a pan (skillet), 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 flame for 15 minutes.

Deep fry the koftas in ghee or shallow fry them in a pan. Dip these koftas in the gravy while serving and garnish with grated cheese and chopped coriander leaves. Serve hot with naan or parathas.