Cook sago in plenty of water in medium heat
When cooked strain and pour cold water and rinse thoroughly and rinse well to remove the startch
If u cook sago in less water it wont cook well or remain uncooked and sticky
Heat 1 tbsp of ghee and roast coconut pieces and cashew nuts one by one,keep aside
Wash and peel the mangoes
Cut into small pieces and cook along with one cup water
If u are using a cooker then 2 whistle is enough
Open the cooker after 15 minutes
When cool grind this cooked manago into fine paste
strain and keep aside
In a heavy bottomed kadai melt jaggery
Add the mango pulp into the melted jaggery and stir well in medium flame until all water contents evaporate
From 3 grated coconut take 1 1/2cup of thick coconut milk (onnam palu),5 1/2 cups of semi thick coconut milk(randam palu)
Add the thin coconut milk to the thick mango jaggery and mix well
Stir well until the bubbles come
Add cow milk to the cooked sago
mix well Add this to the mango and mix well
Stir continuously till the mix turns thick
Then add thick coconut milk and mix
Switch off the flame
Now add pinch of salt to adjust the sweetness,Mix well
Add roasted coconut and cashew nuts too
Add cardamom powder and dry ginger powder and mix well
Close the kadai for 5 minutes
So the lovely payasam is ready to serve
Its better to serve cool than hot,So enjoy ur payasam
