Gulab Jamuns:

• Add, in parts 50-60ml water to the Gulab Jamun mix.
• Knead gently into a soft and smooth dough.
• Apply ghee or oil on both palms & then shape 20 round and smooth Jamuns without cracks from the dough.
• Tip for richer Jamuns, use milk instead of water.
• Deep fry in ghee or oil on medium to low heat until golden brown.
• Drain excess oil.
• Soak the Jamuns in hot sugar syrup for 30 minutes.

Sugar Syrup:

• Prepare the syrup by dissolving 300g sugar in 320ml water.
• Boil and simmer for 5 minutes.
• Tip: Add a few strands of saffron and cardamom to the sugar syrup.