Thick aval / poha - 1/2 cup
( use white or red aval)
Water - 1 & 1/2 cups
( add more or less according to the quality of the poha)
Ghee - 1 & 1/2 tbsp
Sugar - 1/4 cup
( add more or less according to your taste )
Cardamom powder - 1/4 tsp
Saffron soaked in 1 tbsp of warm milk - a generous pinch
Chopped cashew nuts - 6
Add 1 tsp of ghee fry the cashew nuts and keep aside. In the same pan add the poha and roast till colour changes and crisp. Cool completely and grind to a coarse mixture.
Boil water in a pan lower the flame and add the poha mix well, cover and cook till done.
Add sugar, saffron soaked in milk , cardamom , remaining ghee and nuts mix till well combined , thickened and mixture leaves the sides of the pan.
Switch off the flame and serve hot or warm.
a) Use only thick poha for this recipe.
b) Add sugar only once the poha is well cooked.
c) Fried raisins can also be added.
d) Adding food colour is optional.
e) Do not grind the poha to a fine powder.
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