Ready to Eat & Cook

1. 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. 2. Deep fry in ghee or oil on medium to low heat until golden brown. Drain excess oil. 3. Soak the jamuns in hot sugar syrup for 30 minutes. Directions for preparation of sugar syrup: Prepare 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. Ingredients: Wheat flour, Skim milk powder, Bakery Shortening (Palmolein oil, Sesame oil), Sodium Bicarbonate (E500(ii)), Citric acid, Permitted anti-oxidants, Bakery shortening used contains trans fat. Nutritional Information Uncooked (Approx. Per 100g) Energy 418Kcal, Protein 17g, Carbohydrate 57g, Sugar (Added) 0g, Fat 13.6g, Saturated Fatty Acids 8g, Poly Unsaturated Fatty Acids 0.8g, Mono Unsaturated Fatty Acids 4.5g, Trans Fatty Acids 2.5g, Cholesterol 0.002g, Iron Calcium 400mg, Sodium 762mg Phosphorous 400, Vitamin A 160psg