Roast the rava over medium-low heat for 4–5 minutes, until aromatic but not browned. Turn off the heat, add saffron strands, and let them infuse. If using a cast-iron pan, transfer the rava immediately to avoid over-roasting in residual heat.

Grind sugar and cardamom into a fine powder. Transfer to a mixing bowl.

Powder the roasted rava with saffron strands (smooth or slightly coarse, as preferred) and add it to the sugar mixture.

Heat 4 tbsp ghee in a small pan. Add broken cashews and roast until golden. Pour the hot ghee-cashew mixture over the rava and sugar.

Add condensed milk. Mix carefully (with a spoon or by hand once slightly cool). When warm, shape into laddus. If the mixture is too dry, add a little warm ghee or milk. I used the full 5 tbsp of ghee.