Heat ghee in a kadai or in a thick frying pan. Add gramflour, cook on low heat, stirring constantly. Flour is ready when it changes to a golden brown colour, ghee separates. Allow to cool to room temperature.
Rub saffron strands in hot milk till smooth.
Add saffron milk, cardamom, and sugar to flour. Mix well with hands. Take lumpfuls, shape into laadu of desired sizes. Cool completely, before storing in airtight container. This site best viewed in 800X600 High Color.