Galawati Kabab

1. Washand drain minced meat and transfer it toa bowl. Add papaya paste and salt and leave it to marinate for 2 hours.
2. Blend onion, garlic, and ginger in a grinderto a fine paste.
3. In a pan, heat ghee over a medium flame,add the prepared paste and sauté till it turns brown.
4. Next, add khoya andsauté until it too changes color.
5. Turn off the flame and set aside.
6. In the marinated minced meat, add ground cloves, cardamom, pepper, cinnamon and cayenne pepper. Mix well and pour the mixture into the grinder and drizzle the kewra. Also add rose petals.
7. Pulse the meat and the slices until they are all blended.
8. Transfer theminced meat to a large bowl, sprinkle gram flour, and knead until you have softbut firm dough.
9. Using slightly wet hands, roll the mixture into small balls, and then intoround cutlets.
10. Heat oil in a pan and fry the galawati kababs until they are brown on both sides
11. Enjoy with your favorite relish!

Trivia:

• Galawati Kababs were actually invented for the “toothless king” Nawab AsadudDaula, who was very fond of food and architecture.
• The khansamas (cook) of the Nawab used to try variations in food using rose water and rose petals, hence the unusualingredients.
• The first and original galawatikababwas presented to the court of kings and queens and it included 150 exotic spices for flavor.