Sift maida and place in a bowl. Combine with rice flour and almond paste and knead into a stiff dough using milk. Cover with a damp muslin cloth and allow to rest for twenty minutes. Divide into fifteen equal portions.
Heat half-cup water in a pan and add saffron, cardamom powder and sugar. Cook on low heat to make a one-string sugar syrup. Keep syrup warm. Make small balls of the dough and roll out each ball into a small round puri.
Apply a little ghee on each puri and stack one on the top of other using three puris in each stack. Roll up into and slice each roll into four pieces.
Roll out each into a small puri. Heat sufficient ghee in a kadai and deep fry puris on medium heat till golden brown. Immediately soak puris one by one in sugar syrup.
Allow to soak for ten minutes. Remove and serve immediately.