To prepare the sabudana, soak the pearls with about ½-inch water above them for about 2 hours. Continue soaking until they are squishy and larger, which may take longer than 2 hours. You can also use more water, but make sure to drain it out when the pearls are at the perfect texture. (See video for what the perfect texture looks like!)
Meanwhile, prepare the cardamom-nut mixture. With a mortal and pestle, coffee grinder, or small processor, crush the cardamom, pistachios, and almonds. They should be coarsely ground.
In a medium pot, bring the soy milk to a rolling boil. Once it is at a rolling boil, reduce heat to medium-low and add the cardamom-nut mixture along with the sugar. (You can add more sugar than I listed in the recipe if you tend to like things on the sweeter side.) Continue to simmer for 5 minutes, stirring occasionally.
Add the pre-soaked sabudana and the saffron soy milk. Continue to stir until the sabudana is well incorporated with the rabdi. Let it cool off and place it in the fridge for a more refreshing treat!
Before serving, top with mangos and nuts.
