How to make Amrut Ras Ke Koftey -

Khoya and potatoes dumplings in coconut gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mawa (khoya) , Potatoes (आलू)

Cuisine : Middle Eastern

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Palasani Zunaka Baingan Wadi Ki Sabzi Boondi Vegetable Methi Chaman - SK Khazana

Amrut Ras Ke Koftey

Amrut Ras Ke Koftey Recipe Card


Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity.  Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Amrut Ras Ke Koftey Recipe

  • Mawa (khoya) 1/4 cup

  • Potatoes boiled and mashed 1/2 cup

  • Gram flour (besan) 1/2 cup

  • Hung yogurt 1/4 cup

  • Salt to taste

  • Red chilli powder 2 teaspoons

  • Raisins 2 tablespoons

  • Cashewnuts chopped 2 tablespoons

  • Fresh coriander leaves chopped 4 tablespoons

  • Oil to deep fry

  • Onions 2 medium

  • Ginger 1 inch piece

  • Garlic 8-10 cloves

  • Coriander powder 2 teaspoons

  • Coconut scraped 1/2 cup

  • Turmeric powder 1/2 teaspoon

  • Yogurt thick 3/4 cup

  • Sugar 1 teaspoon


Step 1

Grind two onions,one inch piece ginger,eight to ten cloves,two teaspoons of coriander powder,half cup coconut, half teaspoon turmeric powder and one teaspoon red chilli powder to a fine paste using sufficient water.

Step 2

Set aside. Roast khoya till golden. Add besan and continue to roast. Transfer into a bowl. Add boiled and grated potatoes and mix.

Step 3

Add hung yogurt, salt, red chilli powder, raisins and chopped cashewnuts and mix. Add half of the chopped coriander leaves and mix well with your hands.

Step 4

Heat sufficient oil in a kadai. Form the mixture into balls. First fry one ball. If it breaks add some more besan and knead.

Step 5

Deep-fry the koftas till golden. Remove and place onto an absorbent paper and set aside. For the gravy, heat four tablespoons of oil in a pan.

Step 6

Add ground masala and sauté on high heat till it gives out a nice aroma. Add yogurt and one cup of water, salt, sugar and stir till it comes to a boil.

Step 7

Add the remaining coriander leaves. Before serving place the koftas in a serving dish and pour the hot gravy over and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.