Soak the saffron in 1 tablespoon of warm water.

Place a patili/saucepan half filled with water on medium flame. Bring the water to a gentle simmer.

Now place a bowl still or glass on the patili. The bottom of the bowl should not touch the water in the saucepan.

Add the cashew mixture in the pan.

Stirring at regular intervals, cook the mixture for 20-25 minutes.

Don't expect any change in the consistency of this powdered mixture.

After 25 minutes, turn off the flame and transfer the mixture to a parat or bowl fit to knead dough.

Add the cardamom powder, soaked saffron and 2 tablespoons of water.

Knead the dough (careful as the mix will be hot) if required add 1 tablespoon of water at a time.

You will need only 3-4 tablespoons of water so be very cautious.

Once the mixture comes tougher in a soft pliable dough, begin to roll it.

Spread the mixture on a silicone mat/butter paper/ plastic sheet. Place another sheet on the top of the dough and roll it to desired thickness, 1/4 to 1/2 mm.

Using a pizza cutter or a sharp knife cut in diamonds or squares.

Enjoy...