Boil milk in a heavy-bottomed pan till it is reduced and reaches a coating consistency. Reserve thirty grams of sugar and make one-string sugar syrup with the rest of the sugar. Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup. Cool the reduced milk and add refined flour and the reserved sugar. Mix well and make a batter of pouring consistency using a little milk if required. Keep aside for three hours. Heat ghee in a wide mouthed flat-bottomed kadai. Pour a little batter to