firstly, soak ¼ tsp saffron in ¾ cup of warm milk for 20 minutes.
take saffron milk into large kadai and add ¼ cup ghee.
further add 2¼ cup milk powder, ¼ cup cashew powder, ½ cup sugar and pinch saffron food colour.
stir well until the mixture is well combined and separates the pan holding shape.
transfer the prepared mixture into a greased plate lined with baking paper.
set well forming a block. top it with chopped nuts and press gently.
allow to set for 30 minutes, or till it sets completely yet warm.
now unmould and cut into pieces.
finally, serve kesar burfi or store in an airtight container for a week in the refrigerator.