1. A Heritage Feast from Mithila Banquets
In ancient Mithila and Awadhi royal kitchens, makhana was ground into artisanal koftas, gently pan-seared in ghee, and simmered in aromatic saffron-cashew gravies. This dish represents the pinnacle of festive Indian vegetarian fine dining.
2. Kofta Mixture
Coarsely crushed roasted makhana is bound with grated fresh Malai Paneer, boiled mashed potato, finely chopped green chillies, fresh coriander, ginger paste, and rock salt. Form into golf-ball sized rounds and pan-sear or air-fry at 180°C until golden brown.
3. Velvety Gravy
A silky base made of blanched cashews, ripe vine tomatoes, Kashmiri red chillies, and whole spices (cardamom, mace, cinnamon). Simmer gently with a splash of cream and drop the crisp koftas just before plating alongside saffron jeera rice or butter naan.