Directions for Use:
• To one volume of mix, and ½ volume of water. Mix gently and make dough. (Do not knead the dough)
• Divide the dough into small equal parts and make smooth balls by applying ghee / vanaspathi to your palms.
• Fry them in moderately hot oil / vanaspathi with continuous stirring till they turn golden brown, remove and keep for a minute.
• Soak the fried jamuns in hot sugar syrup.
Sugar syrup: Take 2 ½ volume of sugar for 1 volume of mix and dissolve in equal volume (2 ¼) of water, boil for 5 minutes. For best results follow direction (if required sprinkle little more water while preparing dough)
Serving Tips:Add saffron or Cardamom Powder or Rose essence to the syrup for better flavor and taste. Chopped dry fruits of your choice can be kept at the center of each jamun for variation. 100g of GulabJamun mix makes 20 gulabjamunsOf approx. 25g each after soaking in sugar syrup.
• To one volume of mix, and ½ volume of water. Mix gently and make dough. (Do not knead the dough)
• Divide the dough into small equal parts and make smooth balls by applying ghee / vanaspathi to your palms.
• Fry them in moderately hot oil / vanaspathi with continuous stirring till they turn golden brown, remove and keep for a minute.
• Soak the fried jamuns in hot sugar syrup.
Sugar syrup: Take 2 ½ volume of sugar for 1 volume of mix and dissolve in equal volume (2 ¼) of water, boil for 5 minutes. For best results follow direction (if required sprinkle little more water while preparing dough)
Serving Tips:Add saffron or Cardamom Powder or Rose essence to the syrup for better flavor and taste. Chopped dry fruits of your choice can be kept at the center of each jamun for variation. 100g of GulabJamun mix makes 20 gulabjamunsOf approx. 25g each after soaking in sugar syrup.
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