In a heavy pan boil 3 cups of water with 3 cups of sugar for about 8 minutes. Slowly add milk to it and boil for another 6 minutes. Remove from heat and set aside.

In a small bowl mix saffron with a little water and set aside.

In a separate bowl, mix flour with 1 cup of water and blend well.

Add the flour mixture to the sugar mixture. Add saffron. Put back on stove and cook on low to medium heat, stirring constantly. When the mixture starts to thicken, slowly added the clarified butter, still stirring constantly.

Remove from heat. Add almonds, pistachios and cardamom seeds.

Spread mixture on a greased tray and cut into equal squares. Allow it to cool completely and serve on a pudding tray. Store in an air-tight container.