Collect all required ingredients. Keep them within your reach.
From start to finish use cook on low heat. Over low heat in a non-stick skillet melt butter. Add warm milk. Mix them together-about a minute, Stir in saffron. Add coconut flower little by little and keep stirring with a spatula.
When it thickens, stir in powdered sugar. When sugar melts the contents would liquefy a little. Keep stirring, When everything comes together nice and smooth (about 10minutes) turn off the heat. Test to see whether it sticks to your finger. If it does not it is ready.
Grease a plate with butter or ghee. Pour the content from the skillet to the plate. With a spatula flatten it sprinkle broken pieces of dry roasted cashews and slivered almond on the top. Press gently.
Cool it for a couple of hours. Cut it into any shape your heart desires-squares or diamonds. Taste. Serve with coffee or tea.
