In a pan add little ghee, fry cashews and raisins one after the other. Keep it aside.

De-seed cardamoms and finely powder it.

Add grated coconut and half cup of water in to mixer, grind it to fine paste. Extract milk by squeezing it through fine strainer. This is first extract milk for sabudanan payasa.

Add the same coconut and some water in to the mixer, grind it to fine paste again. Squeeze and strain the paste to obtain second extract milk.

Now boil half cup of water in a vessel, add the sabudana/sago to it. Cook sabudana for about 4 minutes exactly. Sabudana gets cooked very soon.

Meanwhile heat a vessel adding jaggery and water. When the jaggery dissolves in water, add the cooked sabudana. Stir it well. Let sabudana get blend with jaggery syrup.

Now add second extract coconut milk to the sabudana payasam. Bring it to boil. Add first extract coconut milk too. Let it boil for a while and switch off.

Finally add cardamom powder and fried cashews, raisins to sabudana payasam.

Super delicious sabudana kheer/payasam is ready, Serve it hot and enjoy.

This kheer tend to thicken with time, so let it be of running consistency initially.

1.5 to 2 cups of coconut milk is recommended for this payasam.

As sabudana gets cooked within few minutes, ensure it is not left unattended or burnt.

Do not worry if sabudana looks mushy after cooking, it will be separate and translucent in jaggery syrup.