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Alright, don’t linger, let’s plan this gulab jamun misal formula with 25 materials which are absolutely easy to acquire, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.

Composition for Gulab Jamun Misal:

1. Make ready 1 cup for mawa
2. Make ready 1 bowl for whole lentils soaked overnight & pressure cooked for 3 whistles (brown chickpeas, green gram, moth bean, butter beans, red gram, black-eyed beans)
3. Give 2 tbsp of maida
4. Give 1 cup thick sugar syrup
5. Give 1 cup dry roasted coconut
6. Need 1 tbsp for cumin seeds
7. Require 1 tbsp - mustard seeds
8. Get 4-5 - curry leaves
9. Require 1 tsp for asafoetida
10. Give 1/2 cup for chopped tomatoes
11. Take 1 tbsp for ginger-garlic paste
12. Give 1 cup chopped onions
13. Give 1 tsp - sugar
14. Take 2 tbsp - red chilli powder
15. Prepare 1 tsp for garam masala powder
16. Get 1 tsp - turmeric powder
17. Prepare 2 tbsp tamarind paste
18. Require 2-3 tbsp for fresh cream
19. Require 2 tbsp for dry grated coconut
20. Get 2 tbsp of chopped coriander leaves
21. Make ready 3-4 of cherries
22. Take as per requirement - Bread or pav
23. Require as per requirement - Water
24. Prepare as needed Oil
25. Take to taste - Salt

Gulab Jamun Misal making process:

1. For making gulab jamuns, mix 1 cup mawa and 2 tbsp maida to form a smooth dough. Then roll in small round balls. Heat oil in a vessel and deep fry the gulab jamuns. Place the gulab jamuns in thick sugar syrup for about 15-20 minutes. Keep aside.
2. For making misal, add 1 cup dry roasted coconut and 1/2 cup water in a mixer and blend well.
3. Heat 4-5 tbsp oil in a pan. Add 1 tbsp cumin seeds & 1 tbsp mustard seeds. Let them crackle.
4. Add 4-5 curry leaves, 1 tsp asafoetida, 1 tbsp ginger-garlic paste and fry well. Then add 1 cup chopped onions, 1/2 cup chopped tomatoes and let them turn soft.
5. Add 2 tbsp red chilli powder, 1 tsp turmeric powder, 1 tsp garam masala powder, 1 tsp sugar and saute well.
6. Add 1 bowl mixed lentils, 2 tbsp tamarind paste, roasted coconut paste, 2 cups water, salt as per taste. Let it simmer nicely. Remove from flame.
7. While serving place gulab jamuns in the bowl. Pour over the misal. Add 2-3 tbsp fresh cream, 2 tbsp dry grated coconut, 2 tbsp chopped coriander leaves and top with a cherry. Serve with butter roasted pav or bread.

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