Prepare saffron milk. In a bowl take 1/4 cup milk and add 7-8 saffron strands. Let it sit for 15-20 minutes
In a pan heat ghee in a heavy bottomed pan/kadhai. Add crumbled Khoya and roast Mawa/Khoya with ghee till it starts to gets light brown color.
Once ghee starts oozing out from mawa, add saffron milk and mix well. Keep on stirring continuously, else it will burn.
Once mawa is roasted, check it. Take a very small portion and then make a ball, it should not be sticky.
Transfer it to a plate/dish and let it cool.
When it is warm enough to easily touch add sugar/jaggery powder.
Mix well. There should not be any lumps in it. If mawa is dry then add about 1-2 tsp ghee and warm milk and mix well.