1. Start off by preparing the saffron water. Soak the saffron in warm water for 10 mins. Set a non-stick skillet over a medium heat.

2. Next, add the brown sugar and pour the saffron soaked water along with the saffron strands in the skillet. Stir briskly to mix everything and then cover and cook for a further 2-3 mins.

3. Ater 5 minutes the sugar should have completely dissolved at this stage and the syrup will start bubbling. Lower the heat to medium low and add the almond flour to the syrup and start mixing briskly with the help of a silicone spatula.

4. Cook the almond flour and syrup mixture for some time (5-6 mins approx) and then add 1.5 tablespoons of the ghee and almond extract at this stage and cook until the mixture begins to leave the sides of the pan, forming a dough.

5. As the almond flour mixture begins to come together in the form of a dough, do a simple test to know whether it’s completely ready. Pinch a small amount of dough and roll it into a ball in-between your fingers and if it forms into a neat, smooth ball without sticking to your fingers then the almond flour dough is ready! 

6. Turn off the heat and allow the dough to rest for 5-6 mins to bring down its temperature.

7. After 5-6 mins when the dough is still warm add the rest of the ghee (1.5 tbsp) to the dough and begin kneading it for 2-3 mins. The dough is now completely ready to roll. Grease the working surface with ghee or oil and place the dough on the working surface and place greaseproof paper on the top, roll the dough with the help of a rolling pin into a disc or a rectangular shape.

8. Remove the greaseproof paper and grease a sharp knife and cut out the Burfi shapes or squares. Finally, apply the rose gold leaf on top of the cut out the Burfis and serve!