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Mazadaar Kashmiri Gushtaba Recipe

Mazadaar Kashmiri Gushtaba Recipe

Mazadaar Kashmiri Gushtaba Recipe

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Cuisine Pakistani
Servings 4


  • 1 kg Boneless Meat (like mutton)
  • 1 cup Meat Fat
  • 1 cup Oil
  • 2 cups Milk
  • 1 cup Curd
  • 6 cups Water
  • 5 Green Cardamoms
  • 2 Bay Leaves
  • 2 Cloves
  • 3 Brown Cardamom
  • 1 Cinnamon Stick
  • 1 tsp  Ginger powder
  • 3 tsp  Fennel Powder
  • 2 tsp  Dried Mint
  • 1 tsp  Asafoetida (Hing)
  • Salt To Taste


  • Pound the boneless meat on a smooth stone with a wooden mallet. Add the meat fat and pound it well.
  • Add brown cardamom powder, ginger powder and salt, keep on pounding till you get the smooth pulp out of it.
  • Make round balls 2 to 3 inches in diameter and leave aside.
  • Keep them separate from each other.
  • Heat oil in a large vessel add a little salt and asafoetida to it.
  • Beat curd in a jug, add to the oil and keep on stirring till it really mixes well.
  • Add water and rest of the whole and powdered spices and milk together and bring the gravy to boil.
  • Add meat balls one by one to the boiling gravy.
  • Cook for one hour on medium flame, & simmer for about 15 minutes .
  • Sprinkle with mint and serve with boiled rice.

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