• Rinse the sabudana multiple times with water until the water runs clear removing excess starch. Then soak them in room temperature water for around 3 hrs or overnight.
• Roast the nuts - Heat ghee in a deep pan. Add the almonds, cashews, pistachios and raisins. Roast until they are golden and smell fragrant, then take them out and set aside.

Sauté the sabudana -

• In the same pan, transfer the soaked sabudana.
• Stir in the pearls and cook for 2–3 minutes, until they start to turn a little translucent.
• Sauteing in ghee before adding milk prevents the pearls from sticking together and adds a rich flavor that makes the kheer taste even better.

Cook with milk -

• Pour in the milk and stir.
• Allow it to come to a low boil on medium heat.
• Stir occasionally to prevent sticking.

Add flavor -

• Add in the saffron strands and cardamom powder.
• Let the kheer cook till the sabudana is soft and the kheer has thickened.

Sweeten it up -

• Add sugar and stir well.
• Simmer for 3-4 more minutes and adjust the consistency as you like it—thick and creamy, or a bit soupy.

Finish with nuts -

• Put the nuts in the kheer.
• Stir and let the flavors marry.

Serve-

• Pour the sabudana kheer in bowls.
• Serve warm and share a little of the seasonal sweetness with family.