Firstly, in a small bowl soak sabudana in water for 30 minutes. soak more to reduce the cooking time.

further, in a thick bottomed pan add milk.

also add soaked sabudana along with water. you can discard the water, however, I feel the starch will be lost.

boil the milk on medium flame.

Stir occasionally making sure it doesnt stick to bottom of pan.

boil for 5 minutes or till the sabunda turns translucent.

now add ¼ cup sugar. add more sugar if you like paysa / kheer to be more sweet.

also add cashews and cardamom powder.

Mix well making sure everything is mixed well.

simmer for another 20 minutes stirring in between.

also the milk thickens.

finally, serve sabudana kheer or sabakki paysa hot or chilled.