Wash sago and soak in sufficient water for 2 hours. After soaking heat a pan.add sago along with 2 cups of water and cook add sugar and cook on a medium flame till sago turn translucent. Off the flame and cool down it in room temperature. Mix it well by adding Roohafza. Keep it in a bowl or mould. Keep it in fridge for set.

Heat milk in a kadhai to make Rabdi. When the milk reduces to half add sugar, cardamom powder and khoya and mix well. Add soaked saffron and some chopped nuts to the milk and boil. Cook until it thickens. Off the flame allow it to cool completely.

Now remove the sago from fridge. In a plate demold the sago in the middle.Keep rabdi around sago.Garnish with chopped nuts and serve chilled.