Heat enough oil in a deep pan so sabudana pearls can be fully immersed. Working in small batches, fry nylon sabudana until they puff up and are cooked through—test by biting one to ensure it’s not hard at the center. Drain on paper towels.

In the same oil, fry ½ cup peanuts, ½ cup cashews, and ¼ cup raisins until golden and crunchy. Drain and set aside.

While still warm, add rock salt, about ½ teaspoon powdered sugar, and red chilli powder (or black pepper) to the fried sabudana and nuts. Toss or shake well to coat evenly.

Allow the chivda to cool completely. Then store it in an airtight container—it stays fresh for up to 1–2 weeks.