Soak the sago in warm water for 15-20 minutes, and drain.
Heat up 2 liters of water. When the water starts boiling, add in the sago and reduce the flame to medium. Keep boiling the sago in the water till the sago converts itself into transparent balls.
Immediately, strain it through a sieve and wash thoroughly in cold water. This will avoid the sago from sticking to each other. Set aside.
Add the milk, rice and cardamom into a pressure cooker. Cook till one whistle, lower the flame and leave for 20 minutes. Switch off and allow the pressure to go by itself.
Open the lid, keep on low flame, add the cooked sago and mango pulp and allow to simmer for 5-7 minutes. Check for sweetness, if required then add sugar.
Fry the cashews and raisins in ghee and dump into the kheer!!!