Soak the saffron in 2 tbsp of warm milk and set aside.
Blanch the almonds in 2 cups of milk and use the milk for grinding the almonds.
Using a blender or mixie,grind the almonds and milk together into a fine thick paste.
Take a non stick pan, melt of ghee in it and then add the grinded almond paste and keep stirring continuously.
After 2 minutes,add the saffron along with the milk and mix well,stir continuously.
Once the mixture thickens, add the condensed milk.
Melt the remaining 3 tbsp ghee separately in pan and then add the hot ghee little by little into the badam mix,keep stirring.
Add the food color,crushed cardamom,mix well.Then again stir for another 5-7 mins, making sure it doesn’t stick to the bottom.
Once the ghee oozes out and the bottom turning to crisp.Switch off the gas.
Pour this mixture in a greased plate. Level the barfi all over and let it set and cool down.
Cut into any shape of your choice and garnish with pistachios.