SASKO CHAI INFUSED GULAB JAMUN
25 minutes 
6 - 8 
INGREDIENTS
Metric
Imperial
For the gulab jamun
- 500 g SASKO SCONE MIX
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 90 g butter
- 2 extra large eggs
- 1 cup milk
- Vegetable oil for frying
- 1 cup sugar
- 1/3 cup strong brewed chai tea
- 1 tsp rosewater
For the gulab jamun
- 17.64 oz SASKO SCONE MIX
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 3.17 oz butter
- 2 extra large eggs
- 1 cup milk
- Vegetable oil for frying
- 1 cup sugar
- 1/3 cup strong brewed chai tea
- 1 tsp rosewater
METHOD
- In a bowl, mix together the SASKO SCONE MIX, cinnamon and cardamom.
- Rub the butter into the dry mixture by hand until it resembles breadcrumbs.
- Whisk together the eggs and milk in a separate bowl and add to the dry mixture.
- Combine the mixture with a whisk until a smooth, lump free batter forms. Set aside.
- To make the chai syrup, heat the sugar, chai tea and rosewater in a small pot and bring to a boil. Let the sugar melt completely and let it slightly reduce for a few minutes. Keep the syrup warm.
- Heat enough oil in a pot so that the gulab jamun can deep fry properly.
- As soon as the oil is hot enough, carefully start dropping spoonful's of the batter into the oil and let it fry for a few minutes each side until golden brown. Remove, place onto kitchen towel and let the excess oil drain off.
- Once all the gulab jamun is fried, pour the warm syrup over to let it soak up the syrup before serving.
6 
