Heat oil in a kadai.

Test the oil by dropping a sabudana pearl; it should rise instantly.

Fry sabudana until puffed up, without changing color.

Remove sabudana and drain on paper towels.

Fry peanuts until golden brown and drain on paper towels.

Shallow fry cashews until golden brown and add to the plate.

Toss raisins in the pan until puffed up and add to the plate.

Saute curry leaves until crisp.

Combine all ingredients in a bowl.

Add powdered sugar, salt, and ground black pepper.

Toss to combine.

Store in an airtight container once cooled.