Soak the sago in 3/4 cup water for one hour, till the sago absorbs all the water and it plumps up.

Bring milk to heat in a thick saucepan along with the cardamom powder and salt.

As soon as the milk is hot, add in the plumped up sago.

Continue to cook, stirring occasionally till the milk reduces, the sago gets transparent and the payasam thickens. The process will take at least 30 minutes.

Add in the crushed saffron and cook for a few more minutes. Switch off.

Heat ghee and fry the cashew nuts. Switch off and add the raisins, which will plump in the heat.

Add in the hot payasam and allow it to rest.

Serve warm.