In a pan add sugar and water together and bring it to boil in medium flame. When it becomes thick, add cardamom powder and saffron strands. Switch off and let it cool down.

Wash the sweet potato under running water scraping the mud sticking on it. Cut it in to half and then in to quarter. Keep them immersed in water to avoid discoloration. Drain the water completely and pressure cook for 3 whistles.

Let the pressure subside and cool down to room temperature. Next peel the skin off from sweet potato quarters and mash well so that there are no lumps left. After mashing, I got around 1.5 cup of sweet potato. Next, add maida to the mashed sweet potato .

Maida makes the sweet potato dough non-sticky and stiff. If you feel the dough is still loose, add few more tea spoons of maida to keep it stiff. Portion the dough in to equal sized balls and keep aside.

Heat a wok with enough oil. When the oil gets heated up, carefully drop the jamun balls and deep fry them till they turn little brown. Remove them using a slotted ladle and drain over kitchen tissue.

Finally immerse the deep fried sweet potato balls in to the sugar syrup. Let it sit for 20 minutes.

Relish the sweet potato jamun to hearts content.

Mash the cooked sweet potato such that there are no lumps in it. Otherwise you may end up having lumps in jamun.

It's not necessary to cook the sugar syrup till it reaches some consistency. Let the sugar dissolve and syrup turn little thicker.

Oil should be moderately hot in order to deep fry the sweet potato balls. Very hot oil can turn the jamun brown outside but remains uncooked inside.

Both the sugar syrup and sweet potato balls should cool down to room temperature before immersing. Otherwise sweet potato balls can lose their shape.