On low heat, dry roast the sooji until light pink. Heat ghee in a large heavy bottomed pot on medium high heat, add the roasted sooji and keep stirring for 5 minutes. Add cardamom powder and crushed saffron, continue frying for 1 minute. Add milk and stir well to ensure there are no lumps. Lower the heat to medium, cover and let it stand for 5 minutes. Remove cover, stir, add sugar and stir again to make sure there are no lumps. Let mixture cook for another 5-8 minutes stirring every 2 minutes.

*Tip: You can dry roast the sooji in a microwave by cooking on high for 1 ½ minutes. Remove and stir with spoon, cook again for 2 minutes, repeat until sooji is light pink.