Boil the water until it boils and add sago/tapioca pearl until the sago becomes translunet.
Dry roast mung dal/moong dal/Pasi Payaru in a pan until it turns into golden colour.
Add water to the mung dal and cook until it cooks 3/4.
Meanwhile, boil water in a pan.
Add jaggery/Nattu Sakkarai and mix well until it dissolves.
I am going to strain the jaggery syrup to get rid of the sand or dust.
Keep aside the jaggery syrup.
Add salt to the mung dal.
Add fried vermicelli and cook along with mung dal.
Strain and add the jaggery syrup into the mung dal.
Add cardamom powder and mix well.
Add boiled sago/tapioca pearls and mix until everything blends together and absorbs the jaggery syrup.
Add diluted coconut cream or coconut milk.
Add ghee in a pan and heat.
Add cashew nuts and fry till it turns into slight golden brown.
In the same ghee fry the raisins.
Now add the cashew nuts and raisins along with the ghee in the kheer/payasam.
Serve hot if you prefer.