In a heavy bottomed pan or wok, melt the ghee and stir fry the suji over medium/low heat.
At the same time in another pan dissolve the sugar in water over low heat and keep on simmer, till required.
When the suji is a lightly browned, add the sugar solution and cardamom and bring to a boil. Simmer till the liquid is absorbed and you reach the desired halwa consistency.