I always got intimidated by this dessert, but found that it was a simple recipe, if somewhat time consuming (boiling and reducing the milk). Made a very small batch of 6 pooris for deepavali, and it was gone in seconds! The traditional pooris are made with rava/sooji/cream of wheat, but I made it with maida/AP flour. Regular whole wheat pooris would also work, if you really want to reduce the guilt quotient!
Make the dough for pooris: To the flour, add the ghee/oil, salt and water a little at a time to make a pliable dough. Rest the dough, covered with a damp cloth.
Soak cashews in a bit of water. Soak almonds in hot water for about 30 minutes and peel the skin (it should slip off very easily). Make a thick, smooth paste of the cashews and peeled almonds.
Start boiling the milk on a low-medium flame. REduce the heat after milk reaches the boiling point (it should boil over, don't let it)
On low heat, continue to let the milk reduce, and thicken. Scrape the skin that forms on the sides, and keep adding to the milk. Once the milk reduces considerably (by about half), add the sugar, and the nut paste and cook gently, without letting the milk burn.
Take a spoonful of the hot milk and soak the saffron strands in it.
Once the milk has reached the desired consistency, add the saffron strands, and keep it warm while you make the pooris.
Roll out the dough into small circles, and fold in half. Heat the oil while rolling out.
Once the oil is hot enough but not smoking hot (drop a tiny bit of dough, if it floats right up, it's ready), fry the pooris
Don't let the pooris get burnt. AFter frying, slide them in milk for a minute or so.
Typically, the pooris are taken out of the milk after a minute of soaking, and kept on a plate, and the milk poured over at the end. I decided to keep them in the milk, as I made just 6.