In a bowl add sago and wash it 3-4 times.

No need to soak this.

Drain the water completely and keep it aside.

In a pan add 1 tsp ghee and add the cashew nuts.

Fry this till it becomes golden brown in color.

Take it out.

In the same pan add the washed sago.

Saute it for a minute.

Add 1 cup of water and mix well.

Let this cook in water, add the remaining half cup of water in intervals.

The sago gets cooked so fast.

Since we are using the tiny variety of sago it gets cooked very fast.

If using the maavu javvarisi, the normal big ones, wash it well and sprinkle water well, and keep it soaked for 3-4 hours.

Once the sago is cooked and it turns glossy, add the orange food color.

If you don’t want to add this, feel free to skip it.

Now add the sugar.

I added 1/3 cup sugar, but later felt I should have added a little more.

Once you add the sugar, the sago mixture tends to loosen.

But after cooking for few minutes, it will be thickened.

Add 2 tsp of ghee and mix well.

Now add in the cardamom powder and roasted cashew nuts.

Mix well and cook for a minute.

Switch off the flame.

Sago kesari is ready to serve.