Pour the thin coconut milk and bring to boil.

Once boiling, reduce the flame and add the sago.

Cook for around 10 minutes, then add the plantain and cook till the sago gets fully cooked and the plantain becomes soft.

Add the cardamom, salt, sugar and the thick coconut mik and keep on simmer for 5 minuttes. Switch off.

Heat ghee in a small saucepan. Fry the cashews and raisins and dump it into the payasam. Serve warm or cold.