Bhat er Kofta
This is recipe is straight is from the Kitchen of Thakurbari.
This recipe has a rich history to it's name.
Bhat er Kofta
This is recipe is straight is from the Kitchen of Thakurbari.
This recipe has a rich history to it's name.
Cooking Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Divide the mixture in 30 g portions. Apply oil to your hands and roll each portion into a round kofta.
- 5
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.
- 6
Bread each kofta by first dusting it in flour, then dipping it in the yoghurt, and finally coating it with semolina.
- 7
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
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