Wash and soak sabudane in 1/2 cup water for 4-5 hours.

Heat milk in a heavy bottom pan.

When the milk comes to a boil, add the soaked sabudane and saffron strands.

Simmer the heat and let the kheer cook till it gets thick and the sabudane are cooked. (approx 40-60 minutes)

Keep stirring in between.

Add the sugar and cardamom powder and mix well.

Serve hot or chilled.