Peel the sweet potato with a peeler. Cut into small chunks. Pressure cook with very little water up to 4 whistles.

Drain excess water and mash the sweet potato pieces very well. Add maida, salt, baking powder/soda and knead to a very smooth dough without water.

Make about 30-35 small equal sized balls from the dough.

Heat oil for deep frying. Once the oil reaches the smoking point, reduce the flame. Slide the prepared jamuns in batches and deep fry until dark golden brown.Drain and set aside for 5 minutes.

In the mean while add 1 1/4 cup sugar and 1 1/4 cup water in a sauce pan. Bring it to a boil and cook for 10 minutes to prepare sugar syrup. No need to prepare 1 string syrup, just a thick sugar syrup. Add cardamom powder and a pinch of edible camphor (pachai karpooram) and mix well.

Add the prepared gulab jamuns to the sugar syrup and mix gently. Serve sweet potato gulab jamuns as needed.