Bhat Er Kofta Recipe by Jaydeep Das
Bhat er Kofta Cooking Instructions 1hour 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 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. 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. 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. 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. 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. 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. 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 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. 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