Heat ghee in a heavy-bottomed pan. Reserve some for roasting dry fruits.

Chop cashews and almonds; keep raisins whole. Roast in ghee until golden and puffed. Set aside.

Add sooji to the pan and roast on low to medium flame until light golden and aromatic.

Carefully add hot water, cardamom, and saffron (if using) while stirring. Then add sugar and mix well.

Cook on a low flame, stirring continuously until the halwa thickens and leaves the sides of the pan.

Turn off the heat. Add roasted dry fruits and melon seeds (optional) into the suja ka halwa. Mix well.

Serve hot Rava Halwa as dessert or with poori for a traditional Indian meal.