Dry roast the suji till light brown. Keep aside.

In the pan add water (3 cups) and sugar. Bring to a boil. Add bay leaf too.

Add the suji. Add crushed cardamoms and saffron

Add half ghee. Keep mixing with a spatula.

When the water is absorbed add the remaining ghee and mix well into the suji. Remove the bay leaf and discard it.

Garnish with chopped nuts and serve.