Ada: 500 gm
Jaggerry: 1 kg
Sago: 200 gm
Thick Coconut Milk: 3 cups
Thin Coconut Milk: 6 cups
Drain completely once done.
Cook the sago in water till done and drain water completely.
Melt the jaggery in a little water and strain.
Saute the cooked Ada in the jaggery mix.
Add the cooked sago to it, saute and mix everything.
Add the thin coconut milk and let it boil
Add cardamom powder and thick coconut milk and let it just boil along the edges.
Take off fire.
Fry the cashewnut, curryleaves, raisins in ghee. Pour this over the Payasam.
Serve hot or cold as dessert