Soak the saffron in warm water and set it aside till use.
Into the saucepan add the sugar and water and mix well, set it to dissolve.
Add two tbsp of sugar to the cardamom pods and finely powder them in a spice mill ( or coffee grinder)
Once the sugar looks dissolved, bring it to a slow boil on medium heat.
Add the elaichi ( cardamom) powder and bring to a boil.
Add the citric acid and collect the scum that forms on top.
Stir constantly till the sugar syrup comes to a sticky 1 string consistency.
Add the soaked saffron and remove it from heat.
Stir well and let it sit till it comes to a lukewarm temperature.
Strain and store in a glass bottle.