Bring water, saffron, and sugar to a boil in a saucepan, stirring constantly. Heat until sugar is dissolved. Remove from heat and set aside.
Melt ghee in a large saucepan over low heat. Add flour and stir constantly until mixture turns into a golden brown paste (taking care not to burn). Slowly whisk in sugar mixture and date paste. Continue cooking until all the liquid is absorbed. The halva will leave the sides of the pan when done.
Spoon into 4 small bowls. Serve warm, garnished with chopped pistachios and almonds.