For Koftas:

1 tbsp khoya

100 grams paneer

2 potatoes boiled peeled and mashed.

1 tbsp broken cashew nuts

1 tbsp raisins

1 tsp garam masala

1/2 tsp salt

1/2 tsp ground cardamom

oil for frying

For Gravy:

1/2 cup fresh crème

1/2 cup milk

1 large onion grated

2 big tomatoes pureed

2 tbsp cashew nuts

1 tsp khus khus

1 tbsp. ginger garlic paste

1/2 tsp. turmeric powder

1" cinnamon

6 cloves

6 cardamoms

salt to taste

3 tbsp. ghee

Koftas:

Mix together all the ingredients except dry fruits. Shape into small  ball. Flatten. Place 2-3 cashews pieces and raisins in the centre and shape into a ball. Repeat.

Deep fry in oil gently. Drain and keep aside.

Gravy:

Soak cashew nuts and khus khus in little milk for 30 minutes. Grind it into paste.

Heat ghee in a pot. Add cinnamon, cloves, cardamom and fry for 2 minutes. fry the ginger garlic paste. Fry onion till golden brown. Add tomato puree, salt and turmeric powder. Fry till ghee oozes out.

Add cashew nut, khus khus paste, milk and crème and boil for 5-7 minutes.

Just before serving add koftas. Garnish with a tsp of fresh crème. Serve hot.