Add the saffron to the cup of water and let it sit until the water turns yellow.

In a large bowl, combine the flour, powdered milk, sugar, baking powder, nigella seeds, vanilla, and salt. Mix well, then make a well in the center.

Melt the clarified butter or ghee over heat.

Pour the melted butter into the flour mixture and rub it in with your hands until well combined.

Gradually add the saffron water, mixing until you get a soft dough. You may not need all the water, depending on your flour. Let the dough rest for 15 minutes, then start shaping.

On parchment paper or plastic wrap, roll out a portion of the dough to about 1/2 inch thick. Cut into desired shapes, arrange on greased baking sheets, and brush the tops with the egg and milk mixture. Bake at 350°F (180°C) until the bottoms are golden, then turn on the top heat to brown the tops slightly.