Soak saffron in the milk and let it steep until the colour enriches. Grind nutmeg, cardamom, cinnamon, and clove to a fine powder. In a little ghee, fry the raisins until they go puffy.

Now transfer the cooked gobindobhog rice to a mixing bowl. Add a chopped green chilli, salt, powdered spices, grated khoya kheer, and saffron-steeped milk.

Mix together thoroughly, mashing the rice as you go for a creamy texture. Once the rice looks well mixed, add the fried raisins and fold them in.

Divide the mixture in 30 g portions. Apply oil to your hands and roll each portion into a round kofta.

Make a paste of ginger and the remaining green chilli. Add it to the yoghurt and beat until you have a smooth mix. This should be thin (like beaten eggs!), so add water to the yoghurt mixture to adjust consistency. Also lay out the flour and semolina two separate flat dishes.

Bread each kofta by first dusting it in flour, then dipping it in the yoghurt, and finally coating it with semolina.

To deep-fry the koftas, heat oil in a kadai. You can also fry these in ghee. We usually flavour our oil with a tablespoon of ghee. Once hot, drop the koftas into the oil and fry on medium-high heat for about 3 minutes until they are lightly coloured. Serve piping hot