Pressure cook / steam the sweet potato without adding water to the sweet potato. I only add water in the cooker and keep the washed, cut sweet potato in a vessel without water inside the vessel.
After 3 whistles, Keep aside for 20 mins for cooling down and becoming dry.
Peel off the skin, mash and knead with cream/ milk, all purpose flour, salt and sodium bi crab. It should be smooth dough.
Make sugar syrup by boiling sugar with water for 8 minutes in medium flame. Add saffron, cardamom and mix well.
Mean while roll small equal sized balls out of the dough we prepared.
Grease your hands with ghee every time you shape the balls.
Heat oil in a kadai, when it is hot, put the flame to low and drop the jamun into it. You can fry few at a time, depending upon the oil you take.
Put the flame to medium and keep turning every now and then to ensure even cooking.
Once deep golden in colour, drain in paper towel, repeat to finish all the jamuns.
Give 2 minutes standing time and then add it to the sugar syrup (Warm/ hot) . See notes for some important things to remember.