Malai Kofta

Rashmi's Recipes  » fried, vegetarian »  Malai Kofta

for kofta:
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

for gravy:
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!

Copyright © Rashmi Rustagi 2013. All Rights Reserved

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