Halwa Sooji (semolina Halwa)

Mix sugar and water and add cardamom skins (remove seeds for later). Simmer until sugar is fully dissolved. Boil rapidly for 5 minutes, remove from heat and strain through muslin cloth. Heat the saffron lightly and grind with a tsp. of water in a small mortar and pestle and mix into the strained syrup. Then heat the ghee, add semolina and stir on slow fire until the mixture becomes light creamy in colour and the ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in the crushed cardamom seeds, shredded almonds and pistachios. Serve hot decorated with silver leaves if liked.