in a heavy kadai or pan, heat ghee it on a low to medium flame. when the ghee melts, cashews and poppy seeds. fry them on low flame till they become golden.
remove with a slotted spoon and keep them aside.
roasting poha or aval:
add poha in the same pan. mix the poha very well with the ghee. begin to roast poha on a low flame stirring often till they get a light golden color.
making aval payasam
add 2.5 full fat milk in the same pan.
keep the flame to a medium and bring the payasam mixture to a boil stirring at intervals.
after boiling the milk for 10 mins. add roasted poha and simmer 5 mins.
add dry fruits and continue to simmer aval payasam for 3 to 4 minutes more.
switch off the flame.
now, add jaggery as per your taste. crumble the jaggery using your hands. It will helps to melt the jaggery properly.
mix well until the jaggery is dissolved.
serve aval payasam hot or warm or chilled.
Video
Notes
coconut oil can be used instead of ghee.
Only thin poha or thick poha can be used.
sugar can be added instead of sugar.
you can use a pinch of cardamom powder and 3-4 threads of saffron as well.