Sabudana Kheer (Indian Tapioca Pudding)

Rinse the sabudana (tapioca pearls) under cold running water until the water runs clear. Soak them in enough water to cover by about 2 inches for 3-4 hours or overnight. The pearls should double in size and be easily crushed between your fingers when soaked properly.

In a large heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Reduce the heat to low and let it simmer for 5-7 minutes so it thickens slightly.

Drain the soaked sabudana and add it to the simmering milk. Stir well and cook on low heat, stirring regularly, for about 15-20 minutes, or until the pearls become translucent and soft. The mixture will thicken as the pearls release starch.

Add the sugar, cardamom powder, and saffron strands (if using). Stir until the sugar dissolves completely. Continue to simmer for another 5 minutes, allowing the flavors to meld.

In a small pan, heat the ghee and lightly toast the slivered almonds and chopped pistachios until fragrant. Stir the toasted nuts into the kheer, reserving a few for garnish.

Remove the kheer from heat. It will thicken further as it cools. Serve warm or chilled, garnished with the reserved nuts and maybe an extra pinch of cardamom.