Sweet potato gulab jamun

Wash the sweet potatoes properly. Cut them and pressure cook up to 2 whistles.

Once done transfer into a strainer and let them dry. Now peel off the skin and put them in a bowl. Mash with a help of a spoon or a fork.

Add flour, soda, salt, milk powder and combine them all well. If you find the mixture a bit sticky, you can always add some extra flour. And if it gets dry add few drops of milk.

After mixing them well to a smooth texture, make small portions out of the mixture and make balls.

At the same time, make sugar syrup by boiling sugar in water in a saucepan until it is a bit thick. Add cardamom and saffron & rose essence in it.

Heat oil in a deep bottomed kadhai/pan for deep frying the jamuns. Slide down the jamuns one by one into the hot oil, keeping the flame low to medium. Fry 4-5 jamuns at a time. Keep turning them while frying till they are golden brown.

Repeat for the all jamuns. Strain them and place them in the sugar syrup while still warm. Make sure the jamuns get soaked in the syrup completely.

Allow the jamuns to stand in the syrup for an hour or so before serving. This will help to get the typical sweet potato smell out. Serve hot or at room temperature.