How to make really tasty sabudana wada

Begin with the firm intention of making gulab jamun.
Take khoya and add a white powder that you assume to be maida (wheat flour).
Start making balls and deep-frying the resultant dough.
Be shocked when the jamuns start bursting in the oil.
Give up and keep the sugar syrup that you had made in the fridge.
Two days later, remove the syrup, and since you are jobless and absolutely refuse to throw anything (and I mean ANYTHING) away, decide to make shankarpali to use up the syrup.
Mix the syrup, milk and ghee and boil for a while.
Now pour the mixture into some more of that soft white flour you used a few days ago and knead.
Watch in horror as it gains a consistency resembling that of shira.
Speculate on what the flour might be, as it is clearly not wheat.
Realise with even more horror that it's either sabudana (tapioca) or rice flour.
Laugh a lot and fall over.
Make little round discs of the material (which will crack around the edges due to the weird consistency) and deep-fry.
The discs will puff up to resemble pani-puris with a sickly sweet taste.
Give up again and start thinking of ways to get rid of the dough.
Call some people and tell them what happened and laugh even more.
Experiment on a poor boy and watch gleefully as he admits to liking it.
Finally, add cayenne pepper and peanuts and deep fry again.
And there you have it! Delicious sabudana wada with minimal effort. Thank you. :D

[NOTE: Most of this was mom (duh) though I helped with the fall over laughing part :D]