For Blanching: Heat sufficient water in a deep non-stick pan. Add sugar and broken cardamoms, cover and bring to a boil.
Meanwhile, peel and slice mangoes. Keep aside. Wash, clean and cut strawberries into halves. Keep aside. Blanch betel leaves in sugar syrup for a minute, remove and set aside. Blanch the mangoes in sugar syrup for a minute, remove and set aside. Also blanch the strawberries in sugar syrup for a minute, remove and set aside.
For the Cottage Cheese Mixture: Add salt, cardamom powder, ginger, green chilies and black pepper, mix well. Keep it aside.
For the Chickpea Batter: In a bowl, take all the dry ingredients meant for the batter. Add water and prepare the batter. The batter should not be too thick nor too thin. Taste the batter and adjust the level of spice powders or salt as per your taste. Keep aside.
Place the blanched betel leaves on the worktop. Put a blanched mango half on each and stuff with the cottage cheese mixture. Alternatively, put blanched strawberry half on each and stuff with the cottage cheese mixture.
Invert the stuffed fruits and fold the betel leaves sealing the stuffed mangoes and strawberries. Keep aside.
Heat sufficient oil in a non-stick kadhai. Dip the fruit stuffed betel leaves one by one in the besan batter and slid these into the oil. Deep-fry the koftas on medium heat till they turn golden. Drain on an absorbent paper. Keep aside.
For the Cashew-melon seed and almond paste: Soak the ingredients in warm water for 20-30 minutes. In a blender, add the soaked ingredients and grind to a smooth paste. Keep aside.
For the Korma: Peel the onions. Make two 1-inch deep cuts perpendicular to each other with knife. Take a deep vessel, add 2 cups water in it and bring it to rolling boil over medium flame. Carefully drop the onions in it. Note that the onions should be completely submerged in water, if required, add more water.
Boil them for approximately 4-5 minutes over medium flame. Turn off the flame, drain hot water and add 2 cups cold water and allow the onions to cool for 2-3 minutes. This process is required to prevent the over cooking of onion.
Remove the stem and cut into quarters. Transfer this to a small jar of mixer grinder or blender. Blend until smooth puree. Also, grind ginger, garlic and green chilies together. Keep aside.
Heat ghee in a non-stick pan. Add green cardamoms, cloves, bay leaves and peppercorns. Saute till its fragrant.Add onion puree and saute till it turns light brown colour. Add ginger-garlic-green chili paste, mix and add 1 tbsp water. Mix well and saute for a couple of minutes.
Add coriander powder, turmeric powder, mix well and saute for 3-4 minutes. Directly add yogurt and stir continuously. Cook for 3 minutes. Add garam masala powder and cinnamon powder. Mix well.
Add 1 cup water, stir to mix and cook for 3-4 minutes. Add cashew nut-melon seed-almond paste and mix. let it simmer for 3-4 minutes. Let it simmer for 3-4 minutes.
Bring the korma sauce to a boil and add cream, mix and simmer for 5-6 minutes. Just before serving, cut the koftas into halves. Pour some of the korma sauce in a serving dish. Place the halved koftas on it.
Garnish with coriander sprig and sprinkle red chilli powder on top. Serve hot and enjoy!