To begin making the Shakarkandi Ke Gulab Jamun recipe, boil sweet potatoes in a pressure cooker, peel and mash them well with fork or with your hands.

Collect mashed sweet potatoes in a mixing bowl and add all purpose flour and salt and mix well. Knead to make a soft and smooth dough.

Now pinch a lemon sized ball from the dough, flatten it slightly and add around 1/4 teaspoon of sugar in the centre, close and roll to make a smooth ball.

Similarly make 12 to 15 balls from the rest of the dough and keep aside.

Meanwhile make the sugar syrup. Take sugar and water in a kadhai and boil till sugar dissolves.

Add rose water and saffron into it and boil for another 4 to 5 minutes. No need to make 1 string syrup.

Collect the syrup in a separate bowl and keep aside.

Heat ghee/oil in a wok/kadai and once the oil is hot, simmer the gas and carefully drop in the dough balls.

Fry the jamuns till deep golden in colour from all the sides.

Collect the fried jamuns and drop them in the sugar syrup and let them soak well. Serve Shakarkandi Ke Gulab Jamun hot/warm or cold.