Add 100-120 ml water to Blue Bird Gulab Jamun Mix and make it into a soft dough by gentle mixing. After 5 minutes, apply ghee or oil on the palms and then shape 40 round and smooth jamuns without cracks. Add water in parts (10 ml) while mixing. Deep fry in ghee or oil in low heat over a period of 5 minutes; until golden brown. Drain excess oil. Frying should not be done at a very high temperature. Soak the fried jamuns in hot Sugar syrup of moderate strength for 30 minutes.

Preparation of Sugar Syrup: Prepare Sugar syrup by dissolving 600 gm Sugar and Syrup Flavour Mix in 600 ml water. Boil and simmer for 5 minutes.