To make the sugar syrup, combine the sugar and water in a pot and bring to a boil. Once the sugar dissolves, add the saffron strands and cardamom powder. Cook on medium heat until the syrup is just slightly sticky, then set aside to cool.

In a pan, roast the mawa for 2 to 3 minutes. Add the chopped nuts, raisins, and cardamom powder, then let the mixture cool. Once cooled, mix in the powdered sugar and transfer to a bowl.

In a deep pan, add the semolina and ghee. Roast for 2 minutes, stirring constantly, making sure the color does not change. Gradually add the milk while stirring, and cook until the mixture thickens. Add the powdered sugar and cardamom powder, mix well, and cook for another 2-3 minutes. Cover and let it rest for 5 minutes.

After 5 minutes, remove the lid and grease your hands with a little ghee. Knead the semolina mixture until smooth. Divide it into three equal parts. Mix orange food coloring into one part and green food coloring into another, leaving the third part plain. Mix each portion well.

Shape each colored portion into small balls. Flatten a ball in your palm, place some stuffing in the center, and seal it, rolling it into a smooth ball. Repeat with the remaining mixture.