Wash and soak the sago in water for 2-3 hours.
In a pan, add the ghee and fry the cashew nuts till golden brown.
Keep it aside.
Drain the water from the soaked javarisi and saute it in the remaining ghee for 2 mins.
Add milk to this and boil it in a medium flame sauting in between.
When it comes to a boil add the evaporated milk.
If you do not get evaporated milk, use condensed milk.
Boil this for 10 minutes till you get a nice texture.
The payasam tends to thicken after it comes to room temperature.
Now add sugar and mix well. Switch off the flame and garnish with cashew nuts.
Add cardamom powder and mix well.
Serve hot or you can serve chilled too.
The kheer tasted so yum and the flavor of the evaporated milk was fantastic and we enjoyed it a lot.