Rub and dissolve saffron in milk, keep aside.
Dry and powder blanched almonds, saving 10 for garnishing.
Melt ghee in a large heavy pan.
Add flour, stirfry for 2-3 mintes.
Add almond powder, stirfry till golden and aroma exudes.
Take care to stir continuously.
Add water, stir and cook.
Add sugar, and cook further, stirring gently.
When ghee starts to exude, add cardamom and saffron.
Stir, and take into serving dish.
Garnish with chopped almonds.
One may put it in hotcase to keep hot, reheat in microwave, or in a pan.