Cook sago in 5 cups of water in medium heat and keep aside
If u cook sago in less water it wont cook well or remain uncooked and sticky
Cut tender coconut into small pieces and keep aside
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
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
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 cup of thick coconut milk (onnam palu),2 cup of semi thick coconut milk(randam palu) and 3 cup of thin coconut milk(moonam palu)
Add the very thin coconut milk to the thick mango jaggery and mix well
Now using strainer strain the mix and pour to the kadai again
Stir well until the bubbles come
Add ghee and stir well
Now add cardamom powder and ginger powder to the milk and mix well
Add this milk to the kadai and mix well ..Let it boil for 10 minutes in medium flame
Then add the cooked sago and tender coconut to the mango mix and stir well
Stir continuously till the mix turns thick
Then add 2nd coconut milk and stir
Now add pinch of salt to adjust the sweetness ..Mix well
Finally its time to add thick coconut milk .Add roasted coconut and cashew nuts too
Mix well ..Finally add 1tsp of honey into the payasam .Don`t mix for one minute ,then mix well..Close the kadai for 5 minutes
So the lovely payasam is ready to serve ..Its better to serve cool than hot