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Ingredients:

For koftas -

100 gms khoya,

1/2 cup maida,

1/2 tsp baking soda,

Salt to taste,

Water as required.

For the curry -

1 tsp jeera,

1 tbsp finely chopped ginger,

1 tbsp dhania powder,

1/2 tsp garam masala,

2 tbsp khus khus (poppy seeds),

4 tbsp freshly grated coconut,

2 tbsp khoya,

Salt to taste,

1/4 cup fresh cream,

Chopped coriander leaves to garnish,

Water,

Ghee/butter for tempering.

Method:

Combine all the ingredients for kofta and prepare a dough. Then divide it into equal small portions and roll them into koftas. Heat oil in a kadhai (for deep frying) and fry them on low-medium flame until evenly golden brown in color.

Soak khus khus in little warm water for 15-20 minutes. Then grind it along with coconut and khoya into a smooth paste. Add water as per requirement.

In another kadhai/pan, melt ghee/butter and add jeera to it. When it splutters add ginger and saute for 2 minutes. Then add all the spices and the above prepared coconut and poppy seed paste. Fry on low-medium flame for few minutes, stirring continuously. Then add some water to prepare a thick gravy. Cover and bring to boil. Then add the prepared koftas to it. Cook for 2 minutes. Garnish with cream and chopped coriander leaves and serve with parathas.