Melt Jaggery with ¼ cup water and keep aside
Wash sago pearls and boil with milk, water and sugar (to cook sago) in a sauce pan
Boil and stir continuously to prevent from sticking to the bottom of the pan
Cook until the pearls become translucent,Keep aside
In a sizable pressure cooker, place milk, sugar and water
Combine well, heat and allow it to boil
When boiled, add washed ada and mix well
Close and cover the pressure cooker with weight
When it whistles once, lower the flame and cook until it whistles 5 to 6 times
Turn off the heat; leave it into the pressure cooker until it all pressure release
Do not force and release its pressure, the ada will cook properly in that pressure
Uncover the pan
Heat payasam again with cooked sago, jaggery syrup, cardamom and a pinch salt
Stir and mix well next 5 to 10 minutes
Lower the flame, add think coconut milk and stir well,(Once add coconut milk, do not boil the payasam,It will be cuddle and spoil the authentic taste)
Taste and add sugar if needed
Leave from heat, keep aside
Heat ghee in another pan, add cashew nuts and raisins
Fry until golden brown and pour it over the payasam,combine well
Serve hot or chilled, enjoy
