Combine salt, chili powder, ginger powder, coriander powder, yogurt, cumin seeds, garam masala, mustard oil, and ground ginger in a bowl.

In a separate bowl, combine the mincemeat with the mixed spices and ginger mixture.

Add khoya and gram flour to the mincemeat mixture.

Knead the mixture well.

Heat ghee in a large heavy-bottomed pan.

Add asafoetida, cloves, and cardamoms to the hot ghee.

Add yogurt, 1/2 cup of water, and salt to the pan.

Reduce heat and allow the sauce to simmer.

Take a tablespoon of the mincemeat mixture and roll it into 2-3 inch long and 3/4-inch thick meatballs.

Roll each meatball with your palm over a metal plate to smooth them.

Carefully slip each kofta into the simmering pan.

Ensure no kofta sticks to the bottom of the pan.

Add 2 tablespoons of water if the koftas start sticking.

Cook until the koftas change color.

Add 2 1/2 cups of water, kewda essence, and saffron to the pan.

Cover and cook for 40 minutes.

Remove from heat when the gravy thickens.

Sprinkle with fresh coriander leaves before serving.