Khubani Ka Kofta By Ranveer Brar

Khubani Ka Kofta

You must have heard of and even tasted Khubani Ka Kofta, a popular dessert from Hyderabad. Bhut here Chef Ranveer Brar makes a savoury side dish called Khubani Ka Kofta using Khubani (Apricots). The deep-fried koftas (balls) made with apricots, paneer and khoa dumped in a rich and spicy gravy are amazingly delicious.
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Cooking Time

20-22 Min

Meal Type


Preparation Time

12-15 Min



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  • Khubani soaked overnight
  • ½ cup boiled suran (yam)
  • 2 green chillies finely chopped
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tsp suji
  • 1 cup coconut powder
  • 300 gm paneer
  • ½ cup boiled suran
  • 1 tbsp mava (khoya)
  • coriander leaves
  • salt to taste
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 100 gm cashews finely chopped
  • 1 cup wheat flour
  • oil as required
  • 1-2 tbsp ghee
  • 3-4 tbsp oil
  • 1 tbsp cumin seeds
  • ½ cup onion paste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 cup tomato paste
  • ½ cup cashew paste
  • 2 tbsp khubani ka paste
  • kasuri methi
  • almonds
  • cashews and pistachios finely chopped
  • coriander leaves for garnish


  1. 1

    Remove the soaked apricot seeds, add boiled elephant yam, green chillies, red chillies, cumin, salt, and semolina and put that mixture inside the apricots.
  2. 2

    Take coconut powder in a separate bowl and wrap it in the apricot.
  3. 3

    Add the paneer, elephant yam, whole dry milk (mawa), coriander leaves, salt, red chillies, cumin powder, garam masala and cashews to a bowl and mix well and then add the apricots evenly inside the kofta.
  4. 4

    Now in a first bowl add wheat flour, second bowl add flour and water mixture and third bowl add flour and salt mixture.
  5. 5

    Then dip the koftas in three of the bowls one by one and fry it in the oil.
  6. 6

    Now add desi ghee, oil, cumin, onion paste in the pan, then add a little salt, red chilli, coriander, turmeric, tomato paste, cashew paste, apricot paste, and water and let it cook.
  7. 7

    Take out the gravy in a plate and add fenugreek, pieces of almonds and cashew nuts and koftas on top of the gravy and serve with coriander leaves.

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