firstly, in a large kadai heat 2 tbsp ghee and roast 5 cashew, 2 tsp raisins.

roast until they turn golden brown and keep aside.

in the same ghee add ½ cup aval (poha) and roast on low flame.

keep roasting till the aval (poha) turns golden brown.

now add 3 cup milk and mix well.

boil on medium flame for 10 minutes or till aval softens.

now in another pan take ¼ cup jaggery. if you are using sugar then directly add to kheer without melting.

add ¼ cup water and dissolve jaggery.

filter the jaggery water to remove any impurities present.

now keeping the flame on low stir well.

get the aval paysam to a boil on low flame. do not over boil as there are chances for milk to curdle once jaggery is added.

turn off the flame and add ¼ cardamom powder and roasted dry fruit.

finally, serve aval paysam hot or chilled.