Cook the khoya and sugar together in a large non-stick kadai on low heat, stirring continuously till the sugar dissolves and the khoya starts to melt.
Add the liquid glucose and continue to cook, stirring continuously. Add the yellow and orange colour, and mix well. Cook for twenty minutes, or till the mixture thickens and begins to leave the sides of the kadai.
Sprinkle cardamom powder and saffron, and mix well.
Transfer the mixture onto a greased six-by-eight-inch aluminium tray and spread it evenly. Leave to cool to room temperature and set.
Cut into twenty squares or diamonds, decorate with silver foil, and serve.