Good variety of sweet potatoes - ½ kg

Khoa - 100 gms

Cornflour - 2 level tbsp

Oil - to deep fry

Sugar - 2 cups

Water - 4 cups

Cardamom powder - ½ tsp

Saffron - ¼ tsp ( warm & powder )

Boil sugar & water together on a medium flame, stirring intermittently till sugar dissolves completely.

Boil & switch off the flame when the syrup becomes slightly sticky.

Add powdered saffron & cardamom powder.

Boil the sweet potatoes till soft.

Peel & mash fine.

Add cornflour & grated khoa.

Knead soft, without applying pressure to get a dough.

Make small balls.

Heat oil till medium hot.

Add one batch of balls & deep fry on a low fire till they become nicely brown.

Keep on a tissue paper for a mte & immerse in warm syrup.

Tips:

Always test fry one ball.

If it breaks, a little cornflour has to be added.

If it does not grow big & turns out hard, a little more khoa has to be added.