Heat butter in a saucepan, add suji (semolina) and stir consistently until it turns light brown or you can smell it being roasted on a medium flame (approximately 20 minutes)

In the mean-time, boil the water and milk together in another saucepan

After boiling the water and milk, take a tbsp. of the mixture, put it into a small container, add the saffron to it and soak it for 4-5 minutes

After the suji (semolina) turns light brown, add the water and milk mixture to the saucepan and stir consistently to avoid lumps in the halwa and stir consistently for about 1-2 minutes so the suji can soak up the water and milk. NOTE: The mixture will be extremely runny but don’t worry, it’ll go back to being semi-solid form after you stir it

Add sugar to the saucepan and stir for 2-3 minutes. NOTE: The mixture will turn into a liquid again from a solid but after stirring it, it'll go back to it’s original semi-solid form

Add saffron, almonds, pistachios and elaichi (cardamom) powder to the saucepan

Mix and serve warm

NOTE: An easier way to make this recipe is to dry-roast the suji (semolina) in a saucepan first until it turns light brown, add butter to it and then stir to mix the suji (semolina) and butter well. Please see step by step photos below to see the consistency of the halwa in each step.