For gravy, boil onions, cashews, melon seeds, ginger in a pan for 5 minutes, switch off the flame, sieve and let them cool. Transfer in a mixer jar and grind in a smooth paste. Add water if needed. Keep aside.
For kofta, add grated khoya, (takeout 2tbsp khoya for later use), grated paneer, salt, white pepper powder, green chilis, ginger, maida, corn flour and mix nicely. Prepare a soft dough and prepare balls, dust the balls with corn flour. Fry them in medium hot oil on medium flame. Take them out and keep aside.
Now heat 1tbsp butter and 1 tbsp oil, add one star anise, bay leaf and a cinnamon stick.
Add 1tbsp Kasoori methi, add prepared gravy, grated 2 tbsp khoya, white pepper powder, 1tsp salt and cook for 6-7 minutes, Add 1 tsp sugar, 1/4cup malai / fresh cream, cook on low flame. Now add fried koftas and cook for 2 minutes serve hot, enjoy homemade restaurant style malai kofta.