Gently warm the saffron threads in a dry pan over low heat for about a minute. You can also use a microwave for a few seconds.
a pinch of saffron threads
In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar completely dissolves.
1 cup water, 1 cup sugar
Once the sugar is dissolved, add the warmed saffron threads and cardamom powder to the syrup. Stir well to let the saffron infuse into the mixture.
1/2 teaspoon cardamom powder
Bring the syrup to a gentle simmer. Let it simmer for 5-7 minutes.
Stir in a teaspoon of lemon juice or a pinch of citric acid. Mix well.
1 teaspoon lemon juice or citric acid
Let the saffron syrup cool to room temperature. Once cooled, transfer the saffron syrup to a clean, airtight container. Store it in the refrigerator.
