Ingredients:

• 1 cup – Aval/poha
• 1 cup – Water
• 1.5 cups – Milk
• 1.5 cups – Sugar or as required
• 3/4 cup – Ghee
• 1/4 cup – Cashew nuts, broken
• 6 – Cardamom pods
• Kesari powder/saffron color, a pinch.

Method:

1. Heat 1/4 tsp of ghee and roast the aval to a golden brown.
2. Grind into a coarse powder in a mixer.
3. Now roast the cashew and cardamom with 1 tsp of ghee and keep aside.
4. In a pan take water and boiled milk, add kesari powder and sugar to it and boil well.
5. Now, add the coarsely powdered aval, stirring continuously to avoid lumping.
6. Lower the flame and add 1/2 a cup of ghee and mix well so that contents don’t stick to the sides of the pan.
7. Boil for 10 minutes and add the remaining ghee, cashew and cardamoms.
8. Mix well and serve hot.
9. Recipe Courtesy: Nithu’s Kitchen