Chhena Kofta

1. Prepare the kofta mixture: In a large bowl, mash the Chhena until it is smooth and free of lumps. Add Maida, finely chopped Green chili, grated Ginger, chopped Cilantro, and 5 grams of Salt. Mix thoroughly to form a smooth, pliable dough.

2. Shape the kofta: Divide the Chhena mixture into small, equal portions and roll them gently between your palms to form smooth, crack-free balls.

3. Deep fry the kofta: Heat 300 grams of Ghee in a deep pan or kadhai over medium heat. Carefully slide the Chhena kofta balls into the hot Ghee in batches, ensuring not to overcrowd the pan. Deep-fry until they are golden brown and cooked through. Remove the fried kofta with a slotted spoon and drain excess Ghee on absorbent paper. Set aside.