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Make sure you don't over boil the sweet potatoes, just enough to mash.
Add 2-3 spoons of milk powder at a time and keep kneading, till it all comes together and stops sticking to your hands.
Add the ghee to the dough and knead really well to give it a smooth texture, then make balls.
Place the balls gently in the oil & do not turn for 20 seconds. Very gently turn them with the help of a spoon, not bursting them.
Cook from all sides on medium high flame till dark brown.
Drop the fried gulab jamun directly into the sugar syrup and close the lid for at least 1 hour.
Combine sugar and water for the sugar syrup. Let it come to a boil, reduce the flame and boil till it becomes thick and you get a one string consistency, which may take about 6-7 minutes.
Then add cardamom powder & saffron to the sugar syrup.