In a pot, add oil followed by suji.

Stir and let the suji roast for 10-15 minutes on low to medium heat or until it gives off a nutty aroma. Make sure to keep stirring because the suji can burn very quickly.

While suji is roasting, on another stove, boil water.

Once water has come to a boil, add sugar followed by cardamom pods (crushed open).

Let the sugar dissolve completely about five minutes.

Pour the sugar syrup into the suji and continue cooking on low heat for a few minutes or until the suji has thickened up.

Add two drops of yellow food color.

Garnish with chopped nuts and serve warm.