1. Add 130 to 150 ml water to 200 gm of Chitle bandhu's Gulab Jamun mix. Stir gently and set aside for 2 min. Then knead the mixture into smooth dough.
  2. Grease your palm with Ghee or oil and make small round balls of the dough ( about 40).
  3. Pour sufficient ghee/oil in a kadai and heat it up. To test if the oil is hot enough, drop a small ball of dough in the oil, it should immediately come sizzling up. Now maintain this temperature for the rest of the time while frying the Gulab jamuns.
  4. Now drop a few of the balls ( as many as the Kadai will hold- leaving room for expansion of the dough while frying).
  5. Keep rotating the balls with a ladle until it is a golden brown all over.
  6. Remove from fire. Drain on tissue paper for half a second and then immerse these jamuns in sugar syrup. For 30 to 45 min.
  7. To make the sugar syrup: ¾ kh sugar in 750 ml water and let it boil for 5 min.
Serving Suggestion

Serve in bowls