1. Take a bowl and add all purpose flour, chickpea flour ,a pinch of salt, ghee and mix nicely. Add water and mix well to make a soft dough and knead with little oil. Keep aside for 5-10 minutes.
2. Heat a saucepan over medium-high heat. Add water and sugar to the saucepan. Mix well and bring it to boil. Once it starts boiling, add cardamom powder and saffron.Now we need to cook it on low flame for 5 more minutes. Switch off the flame.
3. Heat oil or ghee in a kadai or pan, add the mashed sweet potatoes. Stir well and saute for 10 mins on a low flame. Now add sugar and saute for 2mins. Add crushed cardamom, milk powder, badam powder, pinch of saffron and stir well. 
4. Keep on stirring for 5 min and switch off the flame and allow it to cool completely. 
5. Divide the dough into equal parts. 
6. Roll out each ball in a small puri and place 1 tbsp of prepared mixture in the center.
7. Pull up all the sides to seal the mixture, and press in the center.
8. Heat ghee on medium high flame and fry the kachori’s on low flame until light brown from both sides. Allow to Cool down the kachoris. Before serving make a small hole in the center of each kachori, pour about half tbsp of prepared syrup and roll again to let the syrup spread.
9. Garnish with chopped nuts of your choice.