Recipe Cook Time
To make the Koftas:
With the heel of your palm or the base of a small bowl, mash the solidified milk till smooth, so that no grains remain.
Mix in the flour and baking soda and knead into firm dough. A food processor can be used for this.
The dough should be firm, and pliable, but should not feel dry. If it does, wet your hands and work the dough again.
Shape the dough into marble-sized balls, which are smooth and crease less.
Heat the ghee in a kadahi. To check if the oil is hot enough, drop a piece of dough into it. It should come up at once.
Lower the heat and fry a cube of bread till light brown. Lift out the cube of bread and add as many balls as will fit comfortably into the pan.
Keeping the heat low, fry these till golden brown all over, turning if necessary.
It is easier to stir the ghee slowly. This helps turn the balls over, without breaking them.
Lift balls out of the ghee and drain. Increase heat for a few seconds, then lower it before adding the next lot.
Keep the koftas aside while making the gravy.
To make the Gravy:
Heat the ghee in a heavy-based pan and add the cumin seeds.
When the seeds begin to splutter, add the ginger and saute till light brown.
Add the poppy seed and coconut ground paste, coriander powder, salt, garam masala and black pepper.
Saute till fat separates.
Add 3 cups water, bring to a boil and simmer for about 5 minutes.
Add the corn flour solution, simmer for a couple of minutes and add koftas.
Simmer again for 2-3 minutes and serve garnished with cream and coriander leaves.