Add sugar and water to a pan, heat, add pinch saffron and bring to boil. When syrup comes to 1 thread consistency turn off heat and leave to cool.
In a heavy bottom pan add the ghee and roast the milk powder on low heat tlll it starts to take on brown colour.
Add the ground almonds and continue roasting till a rich aroma fills the room and mixture looks golden brown.(7-8 minutes) Mixture will look fairly dry don't be tempted to add more ghee.
Add the cardamom powder and stir. Add the slightly cooled sugar syrup to the roasted mixture,it will start to thicken.
Keep stirring mixture till it starts to leave the sides and come together. Transfer mixture to an oiled tray and press it down and smooth with the back of a spoon.
Sprinkle poppy seeds (kus kus) and chopped almonds and few saffron strands. Keep aside to cool.
