This recipe is for Vermicelli Sago Payasam, a traditional Indian sweet pudding. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and green cardamom powder. The tapioca is boiled separately then added to simmering milk with vermicelli and sugar. Coconut milk is added and the mixture is removed from heat. Cashews, raisins and coconut are fried separately in ghee then mixed in along with cardamom. Once cooled, the payasam thickens further.