For New Year I bought two packets of ready to cook gulab jamun mix. I used one and the other was lying in the kitchen. As no one was interested in having sweet again, I thought of trying out something different with gulab jamun mix.
Here is kofta using gulab jamun mix. It came out well and the taste reminded me of malai koftas. As gulab jamun mix has milk powder as major ingredient, I prepared this kofta without using cream. I used curd and some milk to make it creamy.
Cooking time: 40 minutes approximately
- For gravy
- Fresh Curd – ½ cup
- Ginger garlic paste – 1 table spoon
- Red chilli powder – 1 tea spoon
- Coriander powder –2 table spoon
- Turmeric powder – ¼ tea spoon
- Garam masala powder – ½ tea spoon
- Milk – ½ to 1 cup as required
- Coriander leaves – few strings for garnishing
- salt – as per taste
- For koftas
- Gulab jamun mix – 200 grams (one packet)
- Boiled and mashed potato – 1 no
- Chopped onion – 1 table spoon
- Chopped coriander – 1 tea spoon
- Chopped green chilli – 1 tea spoon
- Chilli powder – ½ tea spoon
- Roasted cumin powder – ½ tea spoon
- Turmeric powder – pinch
- Salt – as per taste
- Oil – for deep frying koftas
- For grinding – A
- For grinding – B
- Poppy seeds – 1 tea spoon
- Cashew nut – 10 no
- For seasoning
- Cumin seeds – 1 tea spoon
- Onion – 1 no
- Oil – 1 table spoon
- Soak cashew nuts and poppy seeds for 30 minutes given for grinding (B); chop onion given for seasoning and coriander for garnishing.
- Wet grind both A & B separately as paste.
- Kofta: Take gulab jamun mix in a bowl; add chopped onion, coriander, green chilli, red chilli powder, cumin powder, salt, turmeric powder and mashed potato; sprinkle some water, knead to a soft dough; shape it into small balls.
- Deep fry them in oil to golden color.
- Gravy for kofta: Heat a pan with oil and do the seasoning; add chopped onion and fry till transparent; add ground masala A, dry masala (given for gravy) and salt.
- Fry till oil separates well; now add curd, ground masala B and some water; cook for 4 to 5 minutes.
- Add some milk to make it creamy and to balance the taste; adjust water consistency (it should not be too thick or thin); boil for 2 to 3 minutes; when nice aroma comes, add some chopped coriander leaves; now gravy for kofta is ready.
- Serving: Mix koftas with hot gravy just 10 minutes before serving. Goes well with rice or chappati.
- As this koftas will be soft in texture, do not soak them for long time in gravy to avoid breaking up.
- Boiled potato is used for binding kofta.
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