Ingredients:

• 500 gms – sweet potatoes, boiled, peeled and mashed
• 2 tbsps – Maida
• 500 gms – Sugar
• 1 tsp – essence of rose or kewda
• For the Filling:
• 1.5 cup – finely grated Coconut
• 1 tsp – coarsely powdered Cardamom seeds
• 3 tbsps – Milk
• 3 tbsps – Sugar

Method:

1. Cook the coconut in a pan along with sugar until sticky.
2. Mix in the milk and cardamoms and cook till thick and remove from fire.
3. Put 2 cups water in sugar and prepare a syrup of one-third consistency. Remove from fire and set aside.
4. Mix together sweet potatoes and flour and knead to a smooth mixture.
5. Divide the sweet potatoes and filling into equal number of portions.
6. Shape each portion of sweet potato into an oval ball around the filling after dusting your hands with a little dry flour and deep fry over a slow fire to a golden brown colour.
7. Drain and put into the syrup and sprinkle essence on top.
8. Serve either hot or cold. Lasts for a few days.