Method:

1. I used the nylon variety of sago which is very small and mildly transparent as you can see in the pics.First roast the sago in 1/2 tsp of ghee for 3mins set aside. In the same pan add remaining ghee and roast cashews, raisins until golden brown, set aside.
   
2. In a wide bottomed vessel boil water, then add sago to boiling water cook until sago turns completely transparent and soft to touch. Drain off the extra water to discard the top layer of scum but this is purely optional.Drain and set the cooked sago aside. Boil milk(Reserve 1/4 cup milk at the time of serving as the payasam thickens with time) and simmer for 5mins till the milk starts thickening.
   
3. Then add sugar and mix well till sugar completely dissolves, then add cooked sago and keep cooking for 2-3mins. Keep in low flame to avoid milk from curdling.Then add cardamom powder.
   
4. Give a quick stir, cook for 2more mins until sago is completely blended with milk. Finally garnish with ghee fried raisins and cashews.
   

My Notes:

• Frying sago in ghee makes sago seperate while getting cooked.Make this payasam in low flame to avoid milk from curdling.
• You can get the bigger variety of sago too but that needs soaking I guess.
• It is always better to cook sago in water first then add it to milk to discard the scum that floats on top while cooking sago.
• Sago payasam thickens with time so switch off accordingly or reserve 1/4 cup milk at the time of serving.
• You can also add 3-4 strands of saffron for extra flavour but I personally prefer cardamom flavour for this paysam.
• The same recipe can be made with jaggery also if so use 1/2 cup jaggery make a slightly thick syrup and add it at the last stage before adding the cashews, raisins.