Bread crumb koftas stuffed with dry fruits and mawa, served with chilled mango puree.
vegetarian 4 servings
425 gm fresh bread
75 gm icing sugar, 50 ml milk
1 tsp (5 ml) butter/ghee
10 gm cashwenuts, 10 gm almonds, 10 gms cherries
5 gm pistachios, finely sliced
150 gm mawa, crumbled
oil for frying
250 ml mango puree
30 ml fresh cream, beaten
Cut the bread into small cubes, toast and make crumbs in the mixer.
Add 25 gms icing sugar and milk to these crumbs and mix to form a smooth dough. Divide the portions into small portions and make equal sized koftas.
Heat the ghee in a pan and lightly saute the chopped dry fruits for 2 to 3 minutes on medium heat. Add the mawa and the remaining icing sugar to it and cook till the mixture leaves the sides of the pan.
Remove from heat and keep aside to cool. Then add cherry slices and mix well.
Roll the bread crumb koftas into cup shapes and stuff them with this mixture, roll into a ball to cover the filling completely and chill.
Fry the koftas lightly 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 and fresh cream.