Sabudana Kheer (Tapioca Pudding)

In Instant Pot:

1. Rinse the sabudana pearls with water until the water runs clear.
2. Sanitize the instant pot thoroughly by cleaning all the parts. Add the sabudana pearls in the instant pot along with water for soaking and soak for about 30 minutes. Make sure to leave the instant pot switched off at this time.
3. After the soaking time is done, set the instant pot on saute mode and let the sabudana simmer for about 3 minutes while stirring frequently. Then press cancel.
4. Now add the milk and saffron to the instant pot and stir well. Set to slow cook mode (medium) for 1 hour. You can use the instant pot lid or a glass lid.
5. Open the lid and stir the kheer. Add the sugar, cardamom, roasted nuts, and raisins. Mix well.
6. Mix well and put on saute mode for 4 mins while stirring frequently. 
7. Turn off the instant pot. Let the kheer cool. This kheer thickens as it cools.
8. Garnish with more saffron and nuts to your liking. This Sabudana Kheer is delicious served hot or chilled. 

On Stovetop:

1. Rinse the sabudana pearls with water until the water runs clear. Soak the sabudana pearls for at least 1 hour. You can also soak overnight.
2. (optional) In a heavy-bottom pan, melt 1 tablespoon ghee on medium-low flame. Add the sliced nuts and saute for a minute until you smell the aroma. Take out in a bowl and set aside. 
3. Add milk to the heavy-bottom pan and bring it to a boil. Now add the soaked sabudana and saffron strands. Simmer to low heat and let the kheer cook until it gets thick, stirring frequently. Cook until the sabudana is cooked. This will take about 45 minutes.
4. Add the sugar, cardamom powder, nuts and mix well. Sabudana kheer is ready.
5. Garnish with saffron and slivered nuts, and serve hot or chilled.