1/2 lb. ricotta cheese
1/3 cup sooji (cream of wheat)
1/2 tsp. salt
1 tsp. Rashmi’s Blend
2 tbsps. corn starch for rolling the koftas
2 cups oil for frying
2 tbsps. butter
1 cup chopped onions
1/2 tsp. minced garlic
1 tsp. minced ginger
1 tbsp. Rashmi’s Blend
1/4 tsp. black pepper
1 tsp. salt
1 cup tomato puree
2 cups water
1 tsp. Garam Masala
1/4 cup raisins (see note)
1/4 cup roasted cashew pieces
1/3-1/2 cup heavy cream
You can puree the raisins with the onions if you do not like whole raisins in the gravy.
- Mix ricotta, cream of wheat, salt and Rashmi’s Blend in a bowl. Set the bowl in the refrigerator for 20-25 minutes.
- In the meantime, melt butter in a saucepan.
- Add onions and fry on medium heat until onions are golden brown in color.
- Add ginger and garlic, stir.
- Add Rashmi’s Blend, stir for a few seconds until spices are fragrant.
- Transfer the onion mixture to a cup and and blend into a smooth paste using an immersion blender (you can puree in a regular blender instead).
- Transfer the blended mixture back to the saucepan, add black pepper, salt, tomato puree, water, Garam Masala, raisins and cashews.
- Bring to a boil, cover and simmer on low heat.
- Remove ricotta mix from the refrigerator. Divide into 18 equal parts using a one inch scoop with (the mix will be sticky like cookie dough).
- Gently roll the dough into 18 round balls or ovals, dusting lightly with corn starch to keep from sticking to fingers.
- Heat enough oil on medium heat in a small frying pan so it is at least one inch deep.
- Fry koftas in hot oil until golden brown (about five minutes). Drain on paper towels.
- Add koftas to the gravy, cover and simmer for 10 minutes.
- Fold in heavy cream, transfer to a serving dish.
- Garnish with coriander leaves and serve!