Take boiled potatoes, peel them, mash them roughly, put them in a blender and puree them or grate them. Now measure 1 cup of mashed potatoes in a bowl. Add in flour and baking soda..Knead to a soft smooth dough. Now take small portion of the dough, 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 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.
Notes:
1)Mashing the potatoes is the main step, you can puree them in a blender or grate them using a fine grater.
2)Dont add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida

Then the jamuns will get hard.
3)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.