firstly, in a pan dry roast 2 cup poha on medium flame.

roast until the poha turns crisp.

cool completely, and grind to a fine powder.

transfer the poha powder to a large bowl.

add 5 cup of coconut milk and mix well.

whisk and mix making sure there are no lumps. keep aside.

in a large kadai take 1½ cup jaggery and 1 cup water.

stir and dissolve the jaggery.

add in the prepared poha mixture and mix well.

continue to stir until the mixture starts to thicken.

the mixture starts to release oil from coconut milk after 30 minutes.

keep stirring until the mixture starts to hold shape and turns dark in color.

now add 2 tbsp cashew and ½ tsp cardamom powder. mix well.

transfer the mixture to the tray lined with baking paper.

level up uniformly and allow it to cool completely.

now cut into pieces.

finally, enjoy aval halwa / poha halwa or store it in the refrigerator and use it for a week.