Let the gelatin sheets soak in cold ice water.
Meanwhile, heat the milk, sugar, cardamom and saffron just until boiling. Once boiling, turn heat off.
Take the gelatin out of the ice water and squeeze out any remaining water. Stir the gelatin into the hot milk.
Strain the mixture to remove saffron pearls and pour into a mason jar.
Refrigerate until firm, about four (4) hours.
Enjoy!