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.
Grease your palm with Ghee or oil and make small round balls of the dough ( about 40).
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.
Now drop a few of the balls ( as many as the Kadai will hold- leaving room for expansion of the dough while frying).
Keep rotating the balls with a ladle until it is a golden brown all over.
Remove from fire. Drain on tissue paper for half a second and then immerse these jamuns in sugar syrup. For 30 to 45 min.
To make the sugar syrup: ¾ kh sugar in 750 ml water and let it boil for 5 min.