To make the sugar syrup, add sugar, water, cloves along with saffron thread in a saucepan and bring it to a boil. Continue cooking in high heat until the syrup thickens. It should take about 5 to 7 minutes. Once done, switch off the heat and let it rest in the saucepan.

In a bowl, mix mashed sweet potatoes using a ricer or hand masher. Avoid having any lumps. Now add sprinkle baking soda, add few tablespoon flour, milk and start kneading. Add more flour as per requirement. Knead with light hand to form smooth dough. Do not over mix it. If the dough gets too sticky, add more flour and if it’s too dry, add more milk. The dough should feel soft.

To form the round dumplings, rub a little bit of vegetable oil or ghee in your hand. Take little bit of the dough and roll it in your palm to form round dumplings. It shouldn’t have any cracks. Also, avoid making it too big as it will soak the syrup and grow in size.

To fry the gulab jamuns, heat enough oil in a saucepan. The oil shouldn’t be too hot or too cold. The temperature should be just enough so the gulab jamuns don’t get burnt and cooks through evenly. Once you drop the dumplings, it should pop up on the surface and sizzle. Fry until golden brown. Do not overcrowd the pan while frying the dumplings.

Drop the dumplings in warm sugar syrup and allow it to soak for a few hours.