In a heavy bottom pan, first add a tsp of ghee and roast until golden in colour in medium flame, add raisins. Fry until bloat. Keep aside.
Wipe the ghee completely, dry roast javvarisi /sago until everything pops. Take care not to change the colour. Keep aside.
The pan will be too hot, so carefully add another tsp of ghee and the semiya. Stir immediately and thoroughly to avoid burning the semiya.
Add water, salt to it once the semiya is golden here and there. Add the roasted sago too.
Once it starts boiling, cook for 6-7 minutes in medium flame. Take care not to let it get stuck to the bottom.
Add sugar and mix well. Add milk, cardamom powder and mix well.
Let it boil again and add fried cashew nuts, raisins to garnish. Switch off the stove.