Stove Top Method (Suited best for Quick cooking/Small pearled/Overnight soaked Sabudana)
Wash the sabudana well until the water runs clear. Soak in enough water to cover the sago.
Next day drain it well.
In a pan, add the ghee and when hot, add cashews to it. When its almost roasted, add the raisins. When plump, remove them both and set aside.
In the same pan (in remaining ghee), toast the drained sago for a minute. If yours is a quick cooking variety, then you can right away come to this step and saute it in ghee instead of soaking.
Next add 1-1/2 cups water to the sago and let it cook for another 10 minutes or so.
Note: For a richer version, instead of water - add all milk instead , that is around 4 cups milk instead of 2 and you will need to cook sago in the milk directly.
Keep stirring until you find the sago turning translucent (and soft when pressed with fingertips). The stirring is essential to avoid the sago from sticking together into a clumpy mess.
While that's happening I generally tend to boil the milk on the side alternatively (or use a microwave). Take 1 tbsp of that milk and add the saffron to it. Set aside.
When the sago has cooked, add the desired amount of sugar to it. Stir until it melts and combined well.
Next add the boiled milk, making sure to keep stirring.
Cook until it thickens - another 5 minutes or so. Then add the saffron milk and cardamom powder.
Stir to combine and garnish with nuts and raisins. Serve warm.
Pressure Cooker Method: (Ideal when time is short and you want to cook faster and/or when you have forgotten to soak the Sago)
I opt for this method when I do not want to baby sit the cooking. If you have the quick cooking variety or if you have soaked the sago, then you would need to cook it for only 1 whistle.
But if yours is the overnight soaking variety and you have forgotten to soak it (and have no time), then you would need to cook it for 6-7 whistles (may be around 15 minutes). Just cook for few whistles and open it to see if it has cooked. But I would recommend the soaking method since I somehow (no particular reason except instinct) feel that method is better. This method is for the times when you have absolute craving for this kheer but have no soaked sago on hand. (can you guess that I have had such moments before?;))
Rest of the procedure is same as mentioned in the "Stovetop" method. Add sugar, boiled milk, saffron, cardamom powder and toasted nuts (in that order) to that mixture and serve warm.