1/2 cup sabudana, 4 cups full-fat milk, 1/2 cup sugar, a pinch of saffron (kesar) strands, 1/2 tsp cardamom (elaichi) powder, 1 tbsp ghee, 2 tbsp chopped cashew nut (kaju) and 1 tbsp chopped raisins (kishmis).
Combine the sabudana and ¾ cup of water in a bowl and let it soak for 1 hour.
Heat milk in a deep non-stick pan and boil for 5 minutes on a low to medium flame.
Add the soaked sabudana into the boiling milk and cook on a medium flame for 12 minutes, while stirring frequently.
Put sugar, saffron and cardamom powder into the milk too for 2 minutes, while constantly stirring and then put off the flame and keep it aside.
Heat the ghee in a nonstick pan then add cashew nuts and raisins to it. Sauté for 2 minutes.
Pour the ghee mixture over the prepared sabudana kheer and mix well.
The Sabudana kheer can be served both warm and chilled based on your preference .