In a deep fry pan dry roast the suji in to light brown keeping the heat in medium. Now add ghee and fry for 1 to 2 minutes in low heat. It will turn a little dark. Add milk, water, cardamom, bay leaf and salt. If you don’t like milk, you can also use only water. Combine it so that no lumps form. Let them cook for few minutes. As soon as it start to get thick add the sugar and mix them. At this point you can add dry fruits (optional). When the sugar melts and the halwa starts to leave the corner, add 1/2 spoon ghee and take the bay leaf out. Turn off the heat and cover for few minutes. TIP: If you transfer the hot halua in a square plate and wait for 30 minutes it can be cut in to desired shape.