Firstly, for koftas stuffing grind all the ingredients coarsley.
Divide the mixture into 20 equal part and keep it ready.

For kofta combine all the ingredients together to make a dough.
Divide the dough into 20 equal portions.
Further, Take out a ball and place filling in the center.
Gather the sides to cover and seal the stuffing.
Make sure the stuffing are covered from all the sides properly.

Heat oil. Keep the flame on low-medium.
Gently place kofta balls and deep fry until it turns golden brown.
Take it out from oil and place in a paper towel.
Kofta balls is ready.

For gravy, heat oil and ghee in a kadai. Splattered Cummin seeds, cinnamon, cardamom and clove.
Saute for few seconds then add onions and cook until it become translucent. Turn the flame on medium.
Further, add ginger-garlic and cook for 2-3 minutes or until raw smells goes.

Now add turmeric powder, coriander powder, Kashmiri mirch powder, kitchen king mashala and salt stir and cook for 1-2 minutes.
Further add tomatoes and cashews cover and cook until tomatoes become soft.
Now add 2-3tbsp water, cover and cook until cashews turn soft.

Further, add in mawa mix it well and cook for another 2-3 minutes. Turn off flame.
Let it come to the room temperature then grind the mixture till smooth paste.

Again, heat a pan add butter.
Once the butter melt add prepared paste stir and cook for 1-2 minutes then add 1cup water.
Cook until it starts bubbling.
This moment adjust the salt.
Once you get your desire thickness of gravy, turn off flame.
Malai gravy is ready.

Place a serving plate firt add in gravy then kofta balls and garnish with fresh cream.
Serve hot with tanduri roti or naan and some salad. Enjoy.