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Explore HOMEMADE WAZWAN STYLE RISTA IN A GRINDER!!! with 807,409 views, 5,763 likes, and 200 comments. Experience the impact of this video content that has captured audience attention.

EASY MUTTON RISTA AT HOME TRUST ME THESE DON'T TASTE LIKE KOFTAS AT ALL!! This recipe is for those who want to make Ristas at home but lack proper equipments, and time. Try this technique and you'll get perfect wazwan style Ristas everytime. INGREDIENTS For Rista (Mutton Balls) Mutton Keema 500 gms Fat 150 gms Salt 1 tsp Egg 1 Green cardamom seeds 1/4th tsp Black Cardamom seeds 1/4th tsp Mutton stock 1 litre For the Gravy Whole spices * Green Cardamom 3-4 * Black Cardamom 2 * Cloves 2-3 pieces * Black pepper 2-3 * Bayleaves 1 * Cinnamon 1-2 stick Powdered spices * Chilli powder 1-2 tbsp * Turmeric 1/2 tsp * Ginger powder 1/2 tsp * Coriander powder 1 tbsp * Fennel powder 1/2 tbsp Ginger garlic paste 1 tbsp Fried onion paste 1/2 Cup Ghee 2 tbsp Food color: I have used Mawal (Cockscomb extract) . You can use any red food coloring you want or you can totally skip it. METHOD * The first step is to make perfect mixture for Ristas. As we are using a grinder it's essential to keep the temperature as low as possible. For this, we have to chill the mutton keema (semi-freeze) in the freezer for 1-2 hours. Then grind it for 1-2 mins (remember to use short pulses or it will heat up and the texture will spoil). * Now add completely cooled (preferably semi-solid) rendered fat, and rest of the spices. Grind it until a pasty consistency is obtained. Add the egg and mix well. * Make medium sized balls with wet hands. Remember that there should be no cracks. Dip these in warm mutton stock and boil once so that they retain the shape. * Add all the spices to the stock along with ginger garlic paste, fried onion paste, ghee and food color. * Boil for 20-25 mins or until the Ristas increase in size and the gravy is thick and shiny. Serve hot and enjoy!!

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