Take boiled sweet potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them.

Now measure 2 cup of mashed sweet potatoes in a bowl.

Add in salt and flour. Knead to a soft smooth dough.

Now take small portion of the dough, flatten it slightly, spoon ¼ teaspoon of sugar and roll it into a smooth ball.

Now set this ball aside.

Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in cardamom, rose water and saffron and pour this into a large bowl. Keep warm

Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.

Now drain them and add to the syrup immediately.

Let them soak for 30 mins.

Remove the jamuns carefully into a bowl and chill. Serve cold.