Soak the sago pearls in water for an hour or till totally plump. Wash once and drain.

Mix into the thin coconut milk and bring the mixture to cook. Cook on lowest flame with lid on, stirring occasionally to avoid sticking to the bottom of the pan.

Halfway, add plantains, cardamom, sugar and salt and continue to cook till the sago looks all fluffed up and transparent. Add in some water only if the mixture looks too dry.

Once the sago looks completely cooked, add in the thick coconut milk and give a good mix. Switch off.

Heat ghee in a small saucepan. Fry the pearl onions till golden brown. Quickly fry the cashews and raisins and pour the mixture into the prepared paal vazhakka. Close the lid and keep covered for five minutes.

Mix well and serve warm as side for tea or as dessert or even breakfast!