Rinse the sweet potatoes nicely

Take a pressure cooker add water and place sweet potatoes for boiling

Boil them for 2-3 whistles
Switch off the flame and Let it cool

Take out the seeet potatoes and peel them

Now mash them with a fork
Measure 1 cup and set aside.

In a sauce pan,take jaggery add water to it.

Now add saffron and cardamom powder.

Heat it up, stir until it's completely dissolved.

Once you get a thick syrup switch off the flame

Now add maida and milk powder to the mashed sweet potato
Mix well without any lumps.

Grease your hands with oil, shape into small lemon sized balls very lightly

Shape all the balls and make it ready.

Now heat oil in a kadai, the oil should not be smoking hot.

If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.

Keep the flame in medium and keep rolling.
Add 3-4 balls at a time, and fry till golden brown. Roll over for even frying.

Drain them on a tissue paper for 2 mins then add it to slightly warm sugar syrup.

Give atleast half and hour standing time before serving.

Sweet potato Gulab Jamuns are ready

Garnish with some rose petals