Sweet potato, red (shakarkand), 1 PoundChenna, 1/3 PoundMilk for Chenna, 1 QuartLemon juice for Chenna, 1/4 CupCashew nuts, 1/2 CupKhas Khas (white poppy seeds), 1/4 CupGinger, minced, 2 TablespoonsAnardana (pomegranite seed powder), 1 TeaspoonAnar (pomegranite syrup) or orange pulp, 1-1/2 TablespoonRed Chilis, flaked, 1 TeaspoonJalapeno, 1Asofoetida, 1 Teaspoon Tomato puree, 1/2 CupCream, heavy, 1/4 CupGaram Masala, 2 TeaspoonsChickpea Flour (Besan), 2 TablespoonsGhee, 2 Tablespoons and for fryingSalt, To tasteBake or boil the sweet potato, peel, and mash along with minced jalapenos, besan, salt and anardana powder. Set aside. Mash together the paneer, anar syrup and salt to taste. Divide this mixture up into 12 balls. Now divide the sweet potato mixture up into 12 balls. Flatten a potato ball between your palms, put a chenna ball in the center, and pull the potato pattie up to completely encircle the ball. Heat the ghee (all but 2 tablespoons) in a wok or kadhai and fry the kofta balls till they’re golden brown. Remove, drain and set aside. To make the gravy, chaunce the cashew pieces, khas khas, red chilis, and minced ginger. During last minute, add the asofoetida and salt. Add 1 cup water and simmer for 10 minutes. Add the anar syrup and tomato puree and cook for 5 minutes. Add the garam masala and fresh cream, stir in thoroughly, and pour the gravy over the kofta. Offer hot.
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