Avadhi Dahi Kababs - Rakshaben

Can u imagine to have Dahi Kabab without any potato just try it it is very mouth watering and soft kabab which melts in your mouth like makhhan.

Hanged curd 1 cup( hang it outside for 2 hrs after keep it in fridge with weight on it for overnight, so that you get Chhanna without water)
50 gm Mawa, 1tsp sugar, Kesar, Cashuenuts and ressins, chopped corieder, chopped fudina,1/2 cup dalia powder, 1/2 cup sliced and fried brown onions.

In pan take mawa add sugar, saffron, mix it add cut cashues and ressins, mix it properly remove from flame cool it and make small balls
In bowl take hanged curd( keep the hang curd on dry cloth & press so if any water remaining will come out), add chopped mirchi, salt, coriender, phudina,dalia powder, fried onions & mix it properly, if u feel the mixture is watery keep it in fridge for 1 hr it will become firm. Take small portion and feel the mawa ball inside cover it and give whichever shape u wish. Prepare all Kababs and keep it in fridge before frying it. Shallow fry it on fast gas and serve it with onion rings & frash Fudina(Mint)chutney.