| • | Make a very soft dough by kneading the cheese.
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| • | Roll aside little balls of equivalent size and enclose each of them in gram flour.
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| • | Heat oil in a frying pan. Fry the cheese balls until they turn golden brown.
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| • | Take a kadhai with enough oil and fry the onions until they turn pink.
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| • | Add turmeric powder, coriander powder and green chillis to it.
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| • | Add tomatoes and fry them well until the mixture acquires aside from oil.
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| • | Now pour the milk and allow it to boil. Keep stirring periodically.
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| • | Boil for about 5 to 7 minutes and add deep-fried balls.
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| • | Allow boiling for some other 2 minutes.
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| • | Malai Kofta is ready. Serve red-hot with chapati.
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