Spicy sweet Khoya balls...

"Spicy sweet Khoya balls" .. I named it this way cos they tasted this way. This recipe tasted a little sweet cos of the khoya and little spicy because of the spices added in to get the flavors combined. We had a lot of khoya left after making gulab jamuns. I had no idea of making gulab jamuns again within the next month so thought of using it for some other recipe. I was thinking of making some dessert but apparently at the same time my kid insisted me on making some cutlets. When juggling thoughts in my mind as to what to make for snack that evening, I thought of trying something with khoya but a cutlet-kind version that would my baby happy

When thinking of using the leftover khoya in a new kind of recipe, I tried this recipe and guess what... my kids loved it. They just popped them all in no time. Worst was they asked for more but I just had made a little, skeptical as I was trying it for the first time. Never mind we made the same recipe again the very next day too and enjoyed it a lot

This recipe made me really happy and is for sure a keepsake. We loved the soft bites with different flavors blended really well. I would say a perfect treat and especially a special treat for kids

Serves... 4 kids

Serve option... Hot with ketchup

This is what u'll need....

Khoya - 1/2 cup
Potato - 1 small
Onion - 1 small
Curry leaves - 10-15
Corn flour - 1 tbspn
Green Chilly - 1 small 
Red Chilli powder - 1/4 tspn
Oil for frying
Salt to taste

Here is the stir....

• Chop onions roughly and toss into a mixie jar along with curry leaves and green chilly. Give this a quick short pulse, say just a second or two to coarsely blend everything together

• Boil and peel the potato. Put this into a working bowl. To this add a tablespoon of corn flour and soft khoya. Add a little salt

• Add the pulsed mixture to the working bowl

• Mix it well together to make a dough. This should mash the potatoes a little and blend it with the khoya and spices

• Add red chilli powder if you like it in here. Mix it in to the dough 

• Pinch out a small portion of the dough and shape it into a small ball. Repeat the same with the rest of the dough to form as many balls 

• Heat oil in a small kadai. Keep this in medium-high heat to ensure proper cooking and coloring

• Drop  a few balls at a time into the hot oil and let them cook. Keep turning and stirring them around in the oil to cook evenly. Its the same like we do when making gulab jamuns

• When the balls are cooked and they turn to a color slightly more  than golden color, remove them from oil. Drain them on paper towels to remove excess oil

• Serve it hot with your favorite ketchup or chilli sauce for a perfect snack to enjoy

Note:

• Fry the balls on medium-heat for even cooking
• The balls are very delicate, corn flour helps hold it together
• Omit red chilli powder if you are fine with green chilly alone