In a heavy bottomed pan, add saggubiyyam/javvarisi/sago with enough water. Cook on medium flame, stirring occasionally until each pearl is transparent. There should not be a lot of water remaining.
Add sugar and mix well. Remove from heat.
Once cooled down, add milk and cardamom powder.
Pour into popsicle moulds, freeze for 6-8 hours/overnight.
To remove the popsicle from the mould, run them through water at room temperature and gently wiggle them out.