Jamun – 4 kg
Sugar – 2 kg
Water – 1 1/4 litres
Citric Acid – 1 1/4 tsp
Milk – 5 tblsp
Potassium Meta Bisulphate – 1 1/4 tsp

1. Boil the jamun in a very little water till soft.
2. Strain and keep the juice aside.
3. Boil the sugar and water together till the sugar dissolves.
4. Add the milk, 1 tbsp at a time and remove the scum.
5. Remove and cool.
6. Add the juice once the syrup cools completely.
7. Add the citric acid and potassium metabisulphate.
8. Store in sterilised bottles.

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