Trim off all the fat and silver side if any from the meat and tap it dry.
Pass the meat through the mincer about 05 to 07 times until the meat becomes like a smooth paste.
Tap the mince dry again using a very clean kitchen towel
Now add in the salt, chilly powder and the Galauti spice mix and rub it till the meat absorbs the masala
Make a paste of ginger, green chilly, raw papaya peel and the onion; strain this paste to loose out the excess moisture
Add this paste in the mince and rub it for about 05 to 07 minutes
Then add in the brown cashew and the onion paste and mix it well
Add in the melted clarified butter and mix well
At this stage the meat mixture is quite loose, but keep mixing till all the fat is incorporated.
Add the roasted Bengal gram flour and mix till the entire mass becomes one and the test is that when you touch should not be sticking to your hands
Add the crushed saffron and the Keora essence.
Make a well in the same container in which the dish is getting made and place a small bowl with burning hot amber, pour some ghee over the coal and put a piece of clove on that Cover it with tin foil and keep it for about 10 minutes.
Open the foil and remove the bowl
Work the mixture once again till smooth
Shape into cakes and griddle it on a pan with minimal ghee