Heat ghee in a pan. At first fry makhaane and almonds in them.

Let them cool, then grind them. Keep aside.
In the same ghee, roast the crumbs (it should not be crispy). Roast on low flame just for few minutes.

Empty the roasted crumbs in a wide vessel, add powdered sugar, grinded nuts, kishmish, cardamom powder and saffron.

Make ladoos by binding between palms(complete making when still warm)