Ingredients:
250 g - boiled and peeled sweet potatoes
2 cups - sugar
25 g - blanched and ground almonds
2 tbsp - refined flour
2 tbsp - cream
1 tsp - coarsely pounded cardamoms
4 tbsp - finely grated coconut
1 tsp - essence of rose
silver foil

Method:

1. Mix together potatoes, cream and flour and knead them to a smooth mixture.
   
2. Mix together cardamoms, almonds and coconut.
   
3. Divide the potato and coconut mixture into equal number of portions.
   
4. Form the potato mixture into balls around the mixture.
   
5. Deep fry over a slow fire to a golden colour.
   
6. Drain, cover with foil and set aside.
   
7. Add one cup water to sugar and prepare a syrup of one-thread consistency.
   
8. Remove from fire, put in the jamuns, sprinkle essence on top and set aside for 5 mins, before serving them.