Boil and grate sweet potato.
Add paneer and milk powder to it with 1 tablespoon hot ghee.
Knead the dough, add more milk powder if required(allow the mix to rest for 5-10 minutes before add more milkpowder as the mix will tighten up)
Grease your palms with little ghee and mould in desired shape either cylindrical or round.
Heat ghee in the kadai on low flame.
Test the ghee and mix by frying a small ball of mix.
Fry the full sized balls on low flame.
Use a spoon to keep on stirring them slowly in the oil/ghee.
once they turn dark brown, move them to the sugar syrup.
Let them stay in the syrup for few hours.Do not move them a lot else the shape is not preserved
Keep adding spoonful's of sugar syrup on top of the gulab jamun(if they are not completely submerged in the syrup) so that they so that they soak the syrup.
Serve Hot or cold as per your liking.