- Make gravy ahead of time (same day or a day before). If made a day or two before then store in an airtight container in the refrigerator. - Shape the koftas, arrange them on a tray, cover them, and store them in the refrigerator. If made a week before then you can freeze them. On the day of serving, bring the kofta to room temperature and then deep fry. - Before serving, re-heat the gravy, add malai dipped koftas, garnish with nuts and cilantro.