Firstly, in a large kadai, heat 2 tbsp ghee. Add 2 tbsp coconut, 2 tbsp raisins, 2 tbsp cashews and roast till the nuts turn golden brown. Keep aside.

In the same ghee, add 1 cup thick poha and roast on a low flame.

Roast till the poha turns crisp and aromatic. Keep aside.

Take  ½ cup moong dal and roast it in 1 tsp ghee. Make sure to soak moong dal for at least 30 minutes to hasten the cooking process.

Once the dal turns aromatic, add 1 litre of milk and mix well.

Simmer and cook till the dal is cooked well. Takes at least 10 minutes to cook the dal.

Now add in roasted poha and boil for 5 minutes.

Once the poha is cooked well, the kheer turns creamy.

Turn off the flame and add 1 cup of jaggery, ½ tsp of cardamom powder, and roasted nuts. Mix well.

Keep stirring till the jaggery is well combined with the milk. Do not cook once the jaggery is added, as there are chances for the milk to curdle.

Finally, enjoy Aval Payasam Recipe warm or chilled.