Mix sugar and milk well. Add scraped coconut and mix. Transfer the mixture into a pan and cook, stirring continuously with a spatula. Peel cardamoms and crush the seeds. Add crushed cardamom seeds to coconut. Mix well and add saffron. Mix again.
Continue cooking for about ten minutes or till the mixture becomes a little dry and begins to leave the sides of the pan. Grease a tray with ghee. Pour the mixture into it and spread evenly. Cool and cut into pieces and serve.