Wash sago well in lot of water. Some variety of sago needs to be soaked for about 30 to 50 minutes. Cook them well with 1 ½ to 2 cups water until they turn transparent. If needed add more water and cook. Bite few pearls and check they must be soft.
Add milk and simmer further for the payasam to thicken. Keep stirring to prevent burning at the bottom.
When the payasam thickens yet is of runny consistency, turn off the stove. It will thickens as it cools down.
Switch off the stove and add grated jaggery or sugar and cardamom powder. Stir well for the jaggery to blend well. Do not cook after adding jaggery the payasam can curdle.
Alternately you can make a jaggery syrup and cool it completely. Then add to the javvarisi payasam. Adding hot jaggery syrup to the hot payasam will curdle. So ensure one of them is cooled completely.
Heat ghee in a small pan. Fry cashew nuts until golden, then add raisins. When they turn plump add to the javvarisi payasam. This payasam is heaty to the body if eaten hot. It will reduce the body heat & cool down if eaten cold.