Kala Jamun + Soya mutter + Bhakri

Ingredients

• Soya chunks - 5 Kg
• Onion - 8 Kg
• Tomato - 8 Kg
• Mutter - 2 Kg
• Chilli Powder - 250 gms
• Ginger Garlic Paste - 100 gms
• Tejpatta - few
• Kali miri - 50 gms
• Jeera - 100 gms
• Dalchini - 50 gms
• Badi Elaichi - 50 gms
• Chillies - 150 gms
• Corriander - 1 Big
• Soft Khoya (Hariyali) - 3 Kg
• Paneer - 1 Kg
• Maida - 600 gms
• Sugar - 7 Kg
• Chironji - 200 gms
• Elaichi - 50 gms
• Baking powder - 50 gms
• Rose water - 100 ml
• Ghee - 1 Lt

Preparation

Soya Mutter

• Boil water in a vessel, add salt and then soya granules
• Cool and squeeze out water
• Heat oil, add some butter and then add jeera, dalchini, badi elaichi, chillies, kali miri, tejpatta and saute
• Add onion and saute till onions are brown and almost like birista
• Add ginger garlic and saute
• Add tomato and saute
• Add chilli powder, everest meat masala and saute
• Add mutter and mix
• Add soya granules and saute. Keep adding salt and water as needed and heat

Kala Jamun

• To make water syrup, for 4 cups of sugar add 3 cups of water and heat
• Add rose water and little lime and mix
• When sugar dissolves and water boils, after 4-5 mins turn off. The consistency should be sticky but without any threads. Cool till one can put finger in the syrup and its just warm
• Mash hariyali khoa to remove any lumps, dont mash too much
• Grate paneer and mix with khoa
• Grind little sugar and mix
• Add baking powder and mix
• Keep adding little maida and mix to make dough soft and not sticky
• Make round balls
• Heat oil in a vessel on low-medium flame, temperature should be such that when a piece of above mixture is put in, it should have bubbles and slowly rise up to the top. If it rises up fast, then oil is too hot.
• Fry the balls till they become dark brown and then put in sugar syrup for a couple of hours