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.
Keep stirring in between.
Melt jaggery by adding little water in a pot.strain the jaggery syrup.
Add the jaggery syrup and cardamom powder and mix well.
Serve hot and chilled.
