In a pan, heat 1 tbsp ghee and fry the broken cashews until golden. Keep aside.
In the remaining ghee, saute the sago for one minute and add sugar. Stir continuously. Add cardamom powder and, saffron strands and yellow food colouring. Stir well.
Add the remaining 1/2 tsp ghee and stir until the mixture starts to leave the side of the pan.
Add the fried cashews and stir. Remove from heat.
These laddus can stay great up to 4 days at room temperature. No refrigeration needed. Store in cook dry place. If you refrigerate, it gets hard and you will need to reheat slightly before serving to make it soft again.