Take a big pot of water and bring it to a boli
Add the rice ada to it and cook till it is done
Drain the excess water
Pour cold water over the ada to prevent it from sticking to each other
In a small pot cook the sago in enough water
When it turns transparent, drain water
Take a heavy bottomed pan and melt the jaggery with little water
After the jaggery is melted strain it through a metal sieve to remove any impurities
Return it back to the heavy bottemed pan
Add the cooked ada, cooked sago and the diluted coconut milk to the jaggery
Bring it to a boil
On the meantime heat the ghee in a separate pan and fry the cashew nut pieces and coconut pieces till it turns golden brown in colour
Finally add half the fried cashews and coconut pieces along with the ghee, cardomom powder, ginger powder, salt and the thick coconut milk to the payasam
Mix everything and switch off
Do not boil after adding the thick coconut milk
Garnish with the other half of cashew and coconut pieces and serve hot or cold
You can add some coconut milk or normal milk to dilute the payasam