Ingredients:

• 1/3 cup – Aval
• 2 cup – Milk
• 3/4 cup – Jaggery
• 2 tsp – Ghee
• A few – Cashew nuts
• A pinch – Cardamom powder

Method:

1. In a pan add ghee and roast the cashews till golden brown and keep aside.
2. Add the aval in the same pan and dry roast this till golden brown. Cool and just pulse this once in the mixer.
3. Add 2 cups of milk to this and boil for about 5 mins, lower the flame and stir in between.
4. In a pan, melt the jaggery in 1/4 cup water.
5. Filter the impurities and boil it for 2 mins. When jaggery and poha cools mix them both and add cardamom powder and cashew nuts.
6. Recipe Courtesy: Jeyashri’s Kitchen