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1
Dry-roast the green gram in a heavy-based frying pan over medium heat for 4 minutes.
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2
Remove and set aside to cool slightly.
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3
Using a mortar and pestle (or spice grinder), pound the green gram into a fine powder.
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4
Set aside.
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5
Melt the ghee in the frying pan and fry the sago over medium heat for 3 minutes, or until it starts to puff and pop.
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6
Add the vermicelli noodles and fry for 1 minute, or until golden brown, stirring continuously so the vermicelli doesnt burn.
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7
Remove and set aside.
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8
Fry the cashews and raisins in the extra ghee over low heat for 12 minutes until golden, then remove with a slotted spoon and drain on paper towel.
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9
Bring 875 ml (30 fl oz/3 1/2 cups) water to the boil in a large saucepan.
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10
Add a pinch of salt, then quickly add the sago and vermicelli and stir well.
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11
Simmer for 18 minutes over lowmedium heat, stirring regularly, until it thickens and the sago is cooked and turns transparent (stir continuously for the last 5 minutes so the sago doesnt catch on the bottom of the pan).
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12
Add a little more water if needed.
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13
Add the coconut milk, bring almost to the boil, then reduce the heat to low and simmer for 3 minutes, stirring continuously, until the mixture starts to thicken slightly.
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14
Stir in the green gram powder and simmer for 34 minutes.
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15
Add the sugar, cardamom and coconut cream and cook for 45 minutes, stirring, until the mixture thickens a little.
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16
Stir in the fried cashews and raisins or sprinkle them on top.
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17
Serve hot in small cups.
