In a pan, add 3 tsp of oil. Add 2 roughly chopped onions, a few cashew nuts, and 4-5 garlic pods.

Sauté till the nuts turn golden brown.

Cool completely, grind this into a fine paste.

Puree 2 tomatoes.

In a wide bowl, add 1 cup Instant gulab jamun mix, 1 chopped onion, 2 chopped green chillis, and salt.

Sprinkle a little water and make a tight dough.

Make lemon-sized equal balls.

Either deep fry in oil or shallow fry, or else you can cook in the appam pan too for a low-fat kofta version.

Keep this aside, once the koftas have become golden brown. This yielded 10 koftas.

In a pan, add 1 tblsp oil and add the onion paste.

Sauté for a minute.

Add the tomato puree.

Add 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp garam masala.

Add salt as needed.

Mix well.

Mix well and add 3/4 cup of water.

Cover and cook for 5 minutes.

Add 1/4 cup of milk or fresh cream. If using milk, you can add fresh raw full cream milk.

Add crushed kasoori methi to this.

Mix well and switch off the stove.

Add the koftas 15 minutes before serving. If the gravy has cooled, heat it up and add the koftas.