In a small bowl, soak saffron strands in milk and set aside.
In a pan, add sugar and water and bring to a boil.
Add the almond flour, milk powder, saffron milk, and cook on low-medium heat, stirring continuously with a spatula and scraping the edges. Use silicone spatula for easy scraping and stirring. Cook until the mixture thickens.
Add cardamom powder and continue cooking for 4-5 minutes, stirring continuously.
Add ghee and stir until the mixture comes together as a dough and starts leaving the sides of the pan. To check, take a small amount in your fingers - it should not be sticky and should roll easily.
Remove the dough into a mixing bowl and let cool until easy to handle.
Knead the dough by hand, adding a little ghee to prevent sticking. Make a smooth dough.
Place the dough on butter paper or parchment paper. Cover with the same paper and roll out to ¼ inch thickness using a rolling pin.
Apply silver leaf, chopped pistachios, and rose petals on top. Cut into desired shapes like diamonds or squares using a knife.
Let sit on the paper for 3-4 hours before separating the pieces. It will harden completely as it cools and be easy to remove.
