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.

1. Chef Ashokkumar
Vermicelli Sago Payasam
Ingredients
75 gms Vemicelli
25 gms Tapioca Pearls or Sabudhana or Javarisi
200 gms Sugar
250 ml Fresh Dairy milk
100 ml Thick coconut milk
15 gms Coconut bits or thin small pieces
25 gms Cashew nuts split
25 gms Raisins
Pinch Green Cardamom powder
30 gms Ghee or Clarified Butter
Procedure
Soak Sago or Sabudhana or Tapioca Pearl or javarisi, and boil in sufficient water.
To the boiing milk add vermicelli and simmer. Add the boiled sago, sugar and
coconut milk.
Remove from pan.
Heat ghee and fry the cashew nuts, raisins and coconut pieces separately.
Now add the fried cashew nuts, raisins, cardamom powder and coconut bits. Mix
well and switch off the flame.
Once it cools, it will thicken further.