Rinse the sweet potatoes,trim off the edges.Cut each into 2.Transfer to a pressure cooker,add water till immersing level and pressure cook for 3-4 whistles in medium flame.
Peel off the skin and then mash it up well without any lumps.Measure 1 cup and set aside.
In a sauce pan,take sugar add water to it.
Now add saffron and cardamom powder.Heat it up, stir until sugar completely dissolves.Boil until the sugar syrup is slightly thick and sticky.
Switch off and set aside.Now to the mashed sweet potato add maida and salt.
Mix well without any lumps.It will be slightly sticky dough.Grease your hands with oil, shape into small lemon sized balls.While rolling don't apply pressure and don't roll them too tight.
Shape all the balls and make it ready.Now heat oil in a kadai, the oil should not be smoking hot.If you pinch a small piece and add it it should slowly come up that is the right temperature for frying jamuns.Keep the flame in medium and keep rolling.
Add 3-4 balls at a time, and fry till golden brown.Roll over for even frying.
Drain in tissue paper for 2mins then add it to slightly warm sugar syrup.Give atleast half and hour standing time before serving.