Heat ghee in a heavy frying pan.
Add gramflour, cook on low heat, stirring constantly.
Flour is done when it changes to a golden brown, ghee separates.
Allow to cool to room temperature.
Rub saffron strands in hot milk till smooth.
Add saffron milk, cardamom, sugar to flour.
Take lumpfuls, shape into laddoo of desired sizes.
Cool completely, before storing in airtight container.
Making time: 45 minutes
Makes: 15 (approx.)
Shelflife: 3-4 weeks
Introduction to Central Indian Fare