Heat a pan with ghee firstly. Add sooji to it.
Roast furthermore thoroughly until you get deep golden in color. Do it patiently in medium heat to avoid burnt semolina.
Especially towards the end. If it smokes, reduce the heat and keep stirring.
Meanwhile, boil measured water with salt. Bring to rolling boil.
After that, add it to the roasted sooji carefully. It will splutter a lot, so carefully add.
Mix briskly and let the water gets absorbed.
Furthermore, cook covered for 3-4 minutes or until all water is absorbed.
Then, add saffron soaked in warm milk, sugar and mix well.
Eventually, it will loosen up as you mix and sugar melts.
Keep stirring continuously and the ghee will apparently ooze out and become non sticky. Hardly takes 2-3 minutes.
After that heat a tablespoon of ghee and roast nuts until golden.
Add it to the sooji ka halwa along with cardamom powder. Mix well and switch off the flame.