Dry roast suji along with crushed cardamom pods, in a thick bottomed pan, until light golden and fragrant.
Add coconut oil/ghee and roast for another 2-4 minutes. Mix in the jaggery.
Now add the milk of your choice and keep stirring ( on low heat) until the mixture thickens up and suji is cooked through. Add more milk if you like a thinner consistency. It will get thicker as it sits, though. Taste and adjust for sweetness.
Gently stir in the saffron strands with their soaking milk. Top with nuts of your choice. Serve warm or cold.