To begin with, wash sabudana well under running water 2 to 3 times.
After that soak this in enough water for 30 minutes. Then drain and cover it, keep aside.
Let it rest for few hours or overnight. If you feel sabudana looks dry then just splash some water over it and fluff it with a fork.
By the time Sabudana/tapioca will swell up and double in size.
Next, take heavy bottom pan add milk, heat it on high flame.
Once boiled lower the flame. Add soaked sabudana and allow to cook till sabudana turns transparent.
Keep stirring it constantly to avoid sticking at bottom.
Now add sugar and cardamom powder. Add charoli/Chironji, mix nicely.
After nearly 15 minutes check the consistency of milk as by the time milk would have thickened.
Check if the Tapioca is cooked well. Check this by mashing it between thumb and index finger.
If not, cook for few more minutes. Finally add sliced pistachios, almonds (reserve some for final garnish). Turn off the flame, allow to cool.
Serve this hot or cold (we prefer this hot) in individual serving bowls with remaining sliced pista, Almonds, saffron and dried rose petals.