In a large bowl, mix together flour, sugar, salt, yeast, cardamom powder and mashed potato. 

Add water to make a thick batter.

Cover and set aside until double.

In a pan bring sugar and water to boil.

Add saffron and let it boil until the syrup turns thick and sticky.

Allow it to cool completely.

Heat oil in a pan.

When the batter is double, take about 1/2 tbs of batter in your hand and allow it to slide into oil. 

The dumpling will become double in size.

Fry until the dumplings are golden and crispy. Maintain oil temperature moderately hot.

Remove the dumplings on to a plate.

Arrange them on a serving plate, drizzle them with the syrup and serve.