GULABJAMUN MANUFACTURING PROJECT
(CODE NO 1961)

Gulab jamun is a milk solid based sweet (a type of mithai) from the Indian subcontinent and is popular in Bangladesh, India, Nepal, Pakistan, Maldives as well as Myanmar. The ready to eat gulab jamun is also known as golap jam. This milk solid based sweet is made from milk solids, mainly from khoya, which is milk reduced much to the consistency of a soft dough. The ready to eat gulab jamun is often garnished from dried fruits such as cashews and almonds to enhance flavour.

It is indeed interesting to know the actual recipe of gulab jamun. Milk is prepared by heating much over a low flame will the water gets completely evaporated and only the milk solids remain. The prepared milk solids are known as khoya which is kneaded into a dough with a small amount of flour (maida). These are then shaped into small balls and deep fried in oil or ghee at a low temperature. The balls are known to be cooked quickly and these are then soaked in a light sugar syrup. This in then flavoured with saffron, kewra, rose water and green cardamom.

The preparation of gulab jamun was first in medieval India, when it was accidentally prepared by the Mughal emperor Shah Jahan’s personal chef. The ready-to-eat gulab jamuns are a kind of desert which are often consumed at festivals, birthdays or even celebrations such as marriages. There exist many types of gulab jamun and each one is known to have a distinctive taste and appearance.

The ready to eat gulab jamun is known to get its red color because of the sugar content. At times, sugar is added in the batter which after frying gets a dark black color due to caramelization. This black gulab jamun is then also known as “kala jam” or “black jam”. At times, diluted maple syrup replaces the sugar syrup in the preparation of a gulab jamun.

Home made gulab jamun is known to be made of wheat flour, khoa, clarified butter, baking powder, milk kneaded to form a dough – which is moulded into balls and deep fried and dropped in sugar syrup. In Rajasthan, gulab jamuns are not soaked in sugar syrup. Instead, they are cooked in gravy to make the popular Gulab Jamun Ki Sabzi.

The gulab jamuns are normally known to be stored in airtight containers and kept in cool dry place. They are known to be stored good for about 6 months of time at room temperature and can be conveniently use thereafter. The gulab jamuns are known to be high in calories and should therefore only be used for special preparations. The various different types of gulab jamun add much variety and have a distinctive taste and appearance. When being prepared, gulab jamuns are kneaded and moulded into small balls, dee fried till golden brown and then dipped in simmering sugar syrup. They indeed constitute a delicious desert for many and add to the favourites of most people.

COST ESTIMATION

Plant capacity                  1000.00 KGS/day
Land & Building (600 Sq.Mtr)       Rs. 81.00 Lacs
Plant & Machinery           Rs. 35.00 Lacs
W.C. for 1 Month                              Rs. 46.00 Lacs
Total Capital Investment               Rs. 1.68 Cr
Rate of Return                                26%
Break Even Point              59%

INTRODUCTION
COMPOSITION AND RHEOLOGICAL PROPERTIES OF GULABJAMUN
TEXTURE PROFILE OF GULABJAMUN
COMPOSITION OF GULABJAMUN MIX
GROSS COMPOSITION OF GULABJAMUN
MARKET SURVEY
KHOA AND KHOA BASED SWEETS
TIN CONTAINER FOR CANNING
METHOD OF PREPARATION OF GULABJAMUN
FORMULATION OF GULABJAMUN
MANUFACTURING PROCESS OF GULABJAMUN
PROCESS IN DETAILS
PROCESS FLOW DIAGRAM
REQUIREMENT OF SUGAR SYRUP FOR GULABJAMUN
PROCESS OPTIMISATION OF GULABJAMUN
EFFECT OF SOYA FLOUR SUPPLEMENTATION ON THE QUALITY AND SHELF LIFE OF GULAB JAMUN
DETAILS OF CANNING PROCESS
MACHINERY DETAILS FOR CANNING OF GULABJAMUN
PRINCIPLES OF PLANT LAYOUT
PLANT LOCATION FACTORS
EXPLANATION OF TERMS USED IN THE PROJECT REPORT
SUPPLIERS OF PLANT AND MACHINERY (INDIAN)
SUPPLIERS OF RAW MATERIALS

APPENDIX – A :

1.     COST OF PLANT ECONOMICS
2.     LAND & BUILDING
3.     PLANT AND MACHINERY
4.     FIXED CAPITAL INVESTMENT
5.     RAW MATERIAL
6.     SALARY AND WAGES
7.     UTILITIES AND OVERHEADS
8.     TOTAL WORKING CAPITAL
9.     COST OF PRODUCTION
10.     PROFITABILITY ANALYSIS
11.     BREAK EVEN POINT
12.     RESOURCES OF FINANCE
13.     INTEREST CHART
14.     DEPRECIATION CHART
15.     CASH FLOW STATEMENT
16.     PROJECTED BALANCE SHEET

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