Soak the saffron in one tablespoon of warm water and set aside.
Heat a non-stick pan. Add the khoya, sugar and glucose, and cook for fifteen minutes, or till the khoya leaves the sides of the pan.
Remove from the heat and divide into four portions.
Add the cashew nuts to one portion, almonds to the second portion, pistachios to the third portion and saffron to the fourth. Mix each portion well.
Grease a 2-inch deep, six-inch square aluminium tray with a little ghee. Divide each portion of burfi again into three portions and shape each one into a cylinder.
Starting from left to right first, lay a cylinder each of cashew nut, almond, pistachio and saffron burfi. Starting from left to right again, place a cylinder each of saffron, pistachio, almond and cashew nut burfi over the first layer. Place another layer in the first order.
Repeat with a layer of the burfi in the order of the first layer.
Gently tap the tray on the tabletop and leave to set.
Cut into squares and serve.
Makes 440 grams