– To make coconut milk – In the blender, add the coconut and ¾ cup of water and grind well. Strain the coconut in a fine mesh strainer. This will be the first milk / thick coconut milk. Now return the ground/squeezed coconut to the blender and add about ¾ cup of water again. Grind it well and strain once more. This will be the second milk / thin coconut milk.
– Add the jaggery and about ½ cup of water in a pan and make syrup. Strain the jiggery if there is impurity and keep it ready. It is not important for the syrup to thicken. – In the meantime, boil about 1 ½ cups of water to a rolling boil. Slowly add this boiling water to the fried sago and mix.
– Cook the jevvarasi in medium flame until it is very soft and appears transparent on the edges. By experience if I let the sago become translucent entirely, it becomes very mushy and loses the shape. So I cook it only until it start to become transparent on the edges. – Now add the jaggery syrup to the cooked sago and cook for 5 more minutes.
– Turn the flame to low and add the second / thin coconut milk. Boil the payasam for about 5 minutes. – Now add the cardamom powder and the first / thick coconut milk. Simmer for one more minute and turn off the flame. Garnish with the fried cashews and raisins and serve.