Soak saffron threads in milk.

Mix sugar,clarified butter in a bowl and blend until it turn creamy.

Mix refined flour,baking soda,baking powder in it and knead a dough.

Mix dryfruits, vanilla essence,saffron milk in dough and knead again.

Form into a thick cylindrical roll and roll into a butter paper tightly.

Keep in fridge for 1 hour.

Take out from fridge and cut in thin circles.

Put cookies on a baking tray and press with a fork for design.

Bake on 180°for 30 minutes in a preheated oven.

Cookies are ready.