MIX:

• Empty entire contents (180g) in a bowl; add 90 ml of water.
• Mix; knead gently into a smooth dough.
• Grease palms with oil/ghee; gently shape the dough into small balls.

FRY:

• Deep fry the balls in oil/ghee over medium flame, until golden brown.
• The frying should not be done at very high heat or at the smoking point of the fat.
• Soak fried Gulab Jamuns in warm sugar syrup until they completely absorb the syrup and becomes soft (30 min).

Preparation Of Sugar Syrup:

• Dissolve 600g sugar in an equal quantity of water and boil it for 5 min.
• Chefs tip: Add some rose water, 1/4 tsp cardamom powder to the sugar syrup.SERVE:
• Serve hot or cold.