In a pan, bring sugar, saffron, and water to boil.

Reduce the flame to 'low', add almond flour, milk and mix everything together so there are no lumps

Continues stirring for a few mins. Add butter and gently mix with spatula. Around 8-10 mins later, you can form a non sticky ball from the mixture. Mixture will leave the pan much earlier than that

Allow cool and then transfer the mixture on to a parchment paper. Knead the dough and then place another sheet of parchment paper, roll it out using rolling pin into 1/8-1/4 inch thickness.

Sprinkle powered pistachios on the top and then cut it into desired shape.

Store it in refrigerator upto a week.