In a pan take ghee, once ghee melts add semolina and roast in on a low flame for 20minutes or till sooji becomes light pink and releases aroma.
Then add sugar and mix well with the roasted sooji and cook it for another 5-8 minutes on a low flame.
Now add boiling water and carefully mix everything nicely and cook the halwa for another 5-10minutes, then add saffron soaked in milk and cashew nuts and mix well and cook it again for 5 minutes.
Now add hot milk and mix the halwa nicely and again cook it for another 10-15 minutes till the halwa becomes a little thick. (Note do not over cook the halwa, because it becomes thick on cooling, so leave it a little soft)
Once you get the desired consistency, switch off the flame and serve the halwa with hot pooris or by itself.
