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.