Begin by preheating your oven to 350°F (175°C).

Take your Kunafa dough and gently separate the strands. Coat them generously with melted butter. Shape the dough into nests using a hollow cupcake tray, then bake until golden brown, about 15-20 minutes.

In a saucepan, combine the water, granulated sugar, lemon juice, cardamom pods, and saffron. Bring to a boil over medium heat, stirring until the sugar dissolves, and simmer for an additional 5 minutes until the syrup slightly thickens. Remove from heat and let it cool.

Using the Gulab Jamun mix, form small round dough balls (1-2 cm). Fry the balls in hot oil until they turn a beautiful golden color, around 3-5 minutes. Once fried, soak them in the cooled sugar syrup for at least 30 minutes.

Once your Kunafa nests have cooled, carefully fill each nest with a dollop of fresh cream and top them with a Gulab Jamun. Garnish with crushed pistachios and drizzle with additional sugar syrup before serving.