Soak sago for 2 – 3 hours. Drain the water and bring 3 cups of water to boil in a heavy bottomed vessel. Add the soaked sago and cook for 4 - 5 minutes or until the sago is soft. Then add the milk, jaggery syrup, salt and mix well.

Stir continuously and boil in medium flame for 4 minutes. Add powdered cardamon. Set aside and let it cool for 15 to 20 minutes.

Fry cashews in ghee and add in payasam. You can also serve hot.