Grate soya granules into a semolina - like powder.  Soak the saffron in warm milk and keep aside.  Coarsely powder the cardomom.  Heat 5ml ghee in a shallow pan and roast the powdered granules till light golden brown.  In a separate pan, make a thin sugar syrup using sugar and water.  Pour this into the roased granules strring continously till they mix well.  Add ghee little by little along with cashewnuts, raisins and powdered cardomom.  Cook till the ghee starts separating from the halwa.  Add saffron just before removing from fire.  Serve warm.