Crush the cardamom seeds, remove skin and then the saffron to a powder. Toast the nuts very lightly in ghee. Keep these aside.
Wash the tapioca pearls; soak the pearls for about 6 - 8 minutes and drain them. Set it aside and let it sit for about 15 -20 minutes. They will plump a little and dry off, and will not be sticky. (If you are using bigger pearls, soak a little bit longer; drain and let the big pearls plump for about an hour)
In a thick bottomed pot, bring the milk to a slow boil at low heat. Keep stirring the milk to prevent it from sticking at the bottom of the pot. Add the ground cardamom and saffron to the milk. Simmer the milk for about 15 minutes till it gets to a thicker consistency, while constantly stirring.
Add some toasted & crushed almonds and tapioca pearls to the pot and cook with the milk till they plump and softens. This should not take longer than 5 minutes. The sago/ tapioca pearls get bigger, swollen and kind of translucent. Take and press a pearl between your fingers; the centre should be cooked too. Now add the sugar and the slivered almonds. Simmer, while stirring till the sugar is dissolved.
Switch off the heat and cool. Chill the dish before serving.
Garnish with nuts and serve chilled.
NOTE:add more milk for thinner consistency. You can add a little cream and reduce the quantity of milk for richer & thicker consistency.
