Add sago and a spoon of ghee to two cups of water and boil till the sago turns transparent. Add whole milk and continue boiling, stirring occasionally.

Add the condensed milk and cardamom powder. Mix well and add the sugar and allow to simmer in low flame.

Fry the cashew nuts and raisins in ghee until brown and add them to the main preparation.

Cook for another two to three minutes.

Serve hot or refrigerate and serve cool.