Soak the morels in a bowl of warm water for 10 minutes. Drain, then cook in a pan of boiling water for about 15 minutes. Drain and set aside.
For the sauce, put the saffron in a small bowl, add the milk and soak until required.
To make the filling, heat a little oil in a small frying pan (skillet), add the chopped spring onions, and fry for about 3-4 minutes, or until golden brown.
Put all the ingredients for the filling, including the spring onions in a bowl and mix together. Stuff the morels with the mixture.
Heat the oil or ghee in a large, heavy-based pan, add the cloves and cardamom pods, and stir-fry for 1-2 minutes, or until they change colour. Remove and discard.
To make the sauce, reheat the oil or ghee in the same pan over medium heat, add the finely chopped spring onions and lightly fry for about 1-2 minutes, or until translucent. Add the ginger and garlic pastes and stir-fry for 2 minutes, or until the water has evaporated and they change color. Add the green chilli and cashew nut pastes and stir-fry for another 1-2 minutes, or until well blended and their color changes.
Reduce the heat, add the yoghurt, and season with salt. Stir and simmer for a few minutes until it is a sauce-like consistency.
Add the garam masala and saffron milk to the pan and stir to mix well. Add the stuffed morels and 125ml / 4 1/2fl oz (1/2 cup) water and simmer for about 10 minutes, coating the morels with the sauce.