Wash sabudana 2-3 times with water. Soak it in ½ cup water for 4-5 hours.
Heat milk in a heavy bottom pan over medium-high heat. Keep stirring frequently to prevent scorching.
When the milk comes to a boil, stir in the soaked sabudana and saffron strands.
Reduce the heat to low and cook the kheer until it gets thick and the sabudana are cooked. (Approx 40-60 minutes). Keep stirring very frequently while cooking.
Keep in mind that will thicken more as it cools down.
Stir in sugar and cardamom powder and cook for another 2-3 minutes.
Garnish with slivered almonds and pistachios and serve hot or chilled.
If you have forgotten to soak the sabudana beforehand, then soak it in boiling hot water for 30 minutes. It will be ready to use to make the kheer.Instant Pot RecipeWash and soak ½ cup sabudana in ½ cup water for 4-5 hours. Add the soaked sabudana, ½ cup water, and 15-20 strands of saffron to the instant pot and stir gently. Close the lid of the pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at HIGH PRESSURE.Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.Press SAUTE. Add ½ liter milk and cook until the kheer thickens (12-15 minutes). Keep stirring frequently. Stir in ¼ cup sugar and ½ teaspoon cardamom powder and cook for another minute. Garnish with slivered almonds and pistachios and serve hot or chilled.