Boil milk, green cardamom powder and sugar in a deep non-stick pan. While the sugar dissolves and the milk comes to a boil, boil the sabudana with water in another non-stick pan.
Drain and set aside. When the milk boils, add condensed milk and mix. Add the boiled sabudana and mix well. Cook on low heat for 3-4 minutes. Heat ghee in a small pan. Break the cashewnuts and add and sauté till golden. Add this to the sabudana mixture and mix.
Put 2 tbsps sugar in a small pan and cook, stirring, till the sugar dissolves and caramalises.
Remove the pan from heat, add 2 tbsps water and mix well. Let it come to a boil and then add it to the kheer.
Mix well. Cook till the kheer thickens. You can serve the kheer hot or at room temperature or chill and serve. Decorate with strawberry fans and serve.