Combine the saffron and milk in a small bowl, mix very well and keep aside.

Heat the mava in a broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously.

Serve or store in an air-tight container and refrigerate.

Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Transfer the mixture into a thali and spread it evenly. Cover it with a lid and keep aside for a day.

Divide the mixture into 16 equal portions and shape each portion into a shape.

Crumble the mava mixture, add the cardamom powder and saffron-milk mixture and mix very well.