Crush 3-4 strands of saffron and soak in ¼ cup milk, set aside till use.
Boil sweet potato in a pressure cooker (2-3 whistles) or Instant pot (manual 12 minutes).
When pressure settles down, remove sweet potato, peel skin.
Mash flesh of boiled sweet potatoes till smooth.
Heat 2-3Tbsp of ghee in a pan on medium heat. Once hot add mashed sweet potatoes.
Mix and cook with stirring constantly until moistures evaporates completely and becomes slightly thick.
Now add saffron soaked milk.
Mix and cook with stirring continuously.
Cook on a medium heat until all the moisture evaporates.
It starts to thicken and leaves the sides of the pan.
Then add sugar, cardamom powder, pinch of nutmeg and chopped nuts.
Mix well until sugar melts completely.Turn off the stove.
Garnish with sliced nuts, dry rose petals and serve warm.