Start with soaking sabudana in water just covering the dana. Keep it covered and soak overnight.
Next day wash it off in a strainer to remove the extra starch. Next keep all the ingredients ready. Wash and puree a big mango.

Next for that earthy touch take an earthen pot. Put milk 400 ml and boil it at slow flame till it gets reduced. Next take sabudana and add that into the milk. Add salt and let it cook at slow flame till sabudana becomes little transparent.

As sabudana is cooked, add desi ghee and give a nice mix.

Put rest of the milk and continue it on flame. Add sugar at this time. Adjust sugar quantity as per the sweetness of the mango. Now add crushed cardamoms and nutmeg. Mix gently.its in slow flame.

As it is cooked a bit more a nice aroma of cardamoms and nutmeg comes. Dry roast the dry fruits. Put the roasted dry fruits in the kheer. Mix.
Side by side cook the mango puree.

Add little milk to the puree, add sugar and cook till it's rawness is lost. Next add mango essence and mix well.
Add this cooked cooled mango puree to warm sabudana kheer.
Give a nice mix.

If you don't add mango puree you get a nice sabudana kheer ready, if you want to make just sabudana kheer.
But adding mango adds to the flavour as well as nutritional value so go for addition of this seasonal fruit.

If you want to substitute sugar for jaggery then add jaggery powder when your kheer is warm. Give a nice mix,it will dissolve. If you add earlier your kheer may curdle.so why mess, keep yourself safe.