Punjabi Chana Kofta And Kacha Golla by Chef Saadat Siddiqui

1. In a pan boil milk. when it comes to a boil add in the coconut and let it curdle then sieve it in a malmal cloth.The batter is ready.
2. In a Pan cook cheese (paneer) and sugar.
3. Then add in khoya and cook well.
4. Next add in dry milk and mix then take it out in a tray let it cool off.
5. Add in cardamoms and grounded pistachios and mix
6. In the end make balls (ladoo) and coat in the khoya batter.
7. Garnish with glazed cherries and serve.

Punjabi Chana Kofta

Method:

Rooh afzah forzen yogurt

1. Mix milk and milk powder together with an electric beater beat it and keep it in the freezer.
2. When it starts to solidify take it out and beat the mixture again using an electric whisk and then keep it back in the freezer.
3. In a sauce pan pour skimmed milk and gelatin and cook on low flame. Then add in rooh afzah and take it off the flame.
4. Pour it in a mixing bowl and add gelatin, skimmed milk, vanilla essence, sugar , yogurt and mix well. 
5. Add in the milk that was kept in the freeze into this mixture and beat on high speed using an electric beater.
6. Serve while chilled.