Shahi koftas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 425 | grams | Fresh bread |
| 75 | grams | Icing sugar |
| 50 | millilitres | Milk |
| 1 | teaspoon | Butter/ghee; (5 ml.) |
| 2 | teaspoons | Cashewnuts; (10 g.) |
| 2 | teaspoons | Almonds; (10 g.) |
| 150 | grams | Mawa; crumbled |
| 2 | teaspoons | Glazed cherries; (10 g.) |
| 250 | millilitres | Mango puree |
| Oil for frying | ||
| 1 | teaspoon | Pistachios; sliced fine (5 g.) |
| 4 | Sprigs mint leaves | |
| 30 | millilitres | Fresh cream; beaten |
Directions
CUT the bread into small cubes, toast and make crumbs in the mixer. Mix these crumbs, 25 g. icing sugar and milk to form a smooth dough. Divide the mixture into small portions and roll into even sized koftas.
Heat the ghee in a pan and lightly saute the chopped dry fruits for two to three minutes on medium heat. Add the mawa and the remaining icing sugar and cook till the mixture leaves the sides of the pan. Remove from heat and keep aside to cool. Add cherry slices and mix well. Roll the breadcrumb koftas into cup shapes and stuff them with this mixture, roll into a ball to cover the filling completely and chill.
Lightly fry the koftas in oil till golden brown and cut through the middle so that the filling can be seen. Serve warm with chilled mango puree and garnish with pistachio slices, mint leaves and fresh cream.
Converted by MC_Buster.
NOTES : Breadcrumb koftas stuffed with dry fruits and mawa, served with chilled mango puree
Converted by MM_Buster v2.0l.