Sweets - Panner Balls in Coconut Gravy

INGREDIENTS:

METHOD:

Finely chop the green chilis. Crumble the paneer, boil the potatoes.
Put chopped green chili along with crumbled paneer, boiled potatoes, corn flour, chopped coriander leaves, ginger and garlic pastes, cumin and salt to taste in a large bowl and mix until potatoes are mashed and paneer is well mixed with the rest of the ingredients.
Make this dough into the size of ping-pong balls. In a deep skillet, over medium-low heat, deep fry the above balls until they are golden brown in color.

Note: Cooking oil is preferable for deep frying.
Grind poppy seeds, cloves, cardamom and coriander seeds with little water until soft.
Extracting coconut milk: Remove meat from the coconut. Cut into small pieces and process in a processor for three minutes.
Now add a cup of hot water and process again for a minute. Strain the resulting liquid.
This is thick coconut milk. Keep aside the liquid. Return the coconut meat from the strainer to the processor.
Add another cup of hot water and process for a couple minutes. Strain the liquid.
This is the thin coconut milk.
Discard the coconut meat. The two milks together, will amount to more than two cups.
Heat oil in a deep pan and fry the above paste on low heat for 2 minutes.
Now add coconut milk and tomato puree, bring to boil. Reduce heat and cook until gravy is thick (it is reduced to about 1.5 cups).
Remove from heat, add paneer balls, and let them soak in the gravy for at least 5 minutes before serving.