Chop the meat, fat, cayenne, fennel, ginger, coriander, and 1 tsp. garam masala with a food processor. Keep chopping, adding a little yoghurt and ghii, until the meat is a smooth paste.
Form into balls 1.5-2 inches in diameter.
Heat remaining ghii in a pan. Add sugar, khoya, yoghurt, garam masala, and salt to taste.
Pour in the milk, add the koftas, and simmer until the liquid evaporates and the koftas are very tender.
This is totally not the way Kahmiri Gustaba is prepared and the ingridents mentioned are not same.This is not a real gustaba but u are trying to change its method.First try to make it in a right way and then upload on net.and m sure u wont b able to make it even. i dnt wont to rate it but now it is compulsary so ...
SM
•
Dec 26, 2010
This is not an authentic recipe. I have never heard of sugar or khoya in the gushtaba. Also the yoghurt sauce/gravy is made in a special way, and the meat balls are simmered in it for a long time.
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