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Prepare a work surface by greasing liberally with ghee or butter; grease a rolling pin as well.
In a heavy-bottomed pot over low heat, bring ghee and jaggery to a low boil. Stir constantly.
If using a thermometer: When the sugar mixture is just shy of 300F, add salt, cardamom, poppy seeds, and saffron. Keep stirring! Once the sugar mixture has reached 300F, remove from flame and add the nuts. Work quickly and make sure that all the nuts are coated with sugar mixture.
If not using a thermometer: When the sugar has turned amber and a drop of the caramel in ice cold water hardens into a crunchy toffee, add salt, cardamom, poppy seeds, and saffron. While still stirring, remove from flame and add the nuts. Work quickly and make sure that all the nuts are coated with sugar mixture.
Pour onto the greased surface, and roll as thinly as possible, into an 8” by 8” slab. (Again, work quickly.) Allow to set, 30 to 45 minutes, and break or cut into bite-sized pieces.