Step-by-Step Instructions

1. 1.Roast Poha

   Heat a clay pot over a wood fire. Add 2-3 tablespoons of ghee. Once the ghee is melted, add 1 cup of flattened rice (poha) and roast it until it turns light golden brown, stirring continuously.

2. 2.Transfer Roasted Poha

   Once the poha is nicely roasted, remove it from the pot and transfer it to a banana leaf or a plate.

3. 3.Prepare Jaggery Syrup

   In the same clay pot, add 1 cup of jaggery and 1/4 cup of water. Stir until the jaggery completely dissolves. No string consistency is required, just ensure it's fully melted. Strain the jaggery syrup into a separate steel pot to remove any impurities.

4. 4.Boil Milk

   Place the clay pot back on the fire. Add 1/2 liter of milk and 1/2 liter of water to the pot. Bring the mixture to a boil, stirring occasionally to prevent scorching.

5. 5.Cook Poha in Milk

   Once the milk is boiling, add the roasted poha to the pot. Cook the poha in the milk until it softens and the mixture thickens, stirring regularly. The poha should absorb the milk and become creamy.

6. 6.Fry Cashews

   In a small frying pan, add some ghee and heat it over the fire. Add 1/4 cup of cashews and fry them until they turn golden brown. Remove the pan from the fire.

7. 7.Combine and Serve

   Once the poha and milk mixture has thickened, remove the clay pot from the fire. Pour the strained jaggery syrup into the payasam and stir well to combine. Finally, add the fried cashews and mix. Serve the warm Aval Payasam in a small clay pot.