Portions 3 | Preparation time: overnight | Cooking time: 5 mins | Difficulty: easy
Ingredients
170g yoghurt
30g ricotta
1 tsp mint leaves, hand torn
1 tsp chopped green chillies
1/2 tsp chopped coriander root
1/2 tsp honey
25g milk powder
1/2 tsp ground green cardamom
Oil, for frying
50g cornflour
2 tsp dry rose petals, crumbled
Method
1. To make the laban or hung curd, place a muslin cloth over a colander. Add the yoghurt, then pull the edges of the cloth together and hang up overnight. Place a bowl underneath to collect the whey.
2. In a bowl, mix all the ingredients except oil, cornflour and rose petals. Refrigerate for 2 hours.
3. Make about 10 balls from the mixture and put them in the freezer for 15 minutes.
4. In a pan, heat the oil for frying. Coat the chilled balls in dry cornflour and fry.
5. Remove and dust the fried kebabs with rose petals.
Tip: Dry rose petals by laying them in a single layer on a mesh or sheet of paper. Leave in the sun for two days, turning often
