Add jaggery to a small pot along with 3 to 4 tbsp water. Melt the jaggery on a low flame.

When the jaggery melts and begins to bubble up then set this aside to cool completely. The syrup must turn sticky and don't need a string consistency.

Powder cashews and poha in a blender to fine powder. Skip if using rice flour.

Heat ghee in a pan and fry the cashews until lightly golden. Add raisins and fry until they turn plump. Set these aside.

Add poha to the pan and keep frying on a low flame.

Once the poha begins to smell good, then add the powder and fry for another 1 to 2 mins.

Pour milk and begin to cook on a medium heat until the poha turns soft. Stir often to prevent the milk scorching at the bottom.

In the meantime kheer thickens as well and the jaggery syrup has to cool down completely.

Add cardamom powder. If using rice flour, stir it in ¼ cup milk. Make sure there are no lumps. Add it to the pot. Stir and cook on a medium heat until the payasam turns thick.

Filter the cooled jaggery syrup to the payasam. Turn off the stove and mix everything well. Do not cook further, take it off from the stove.

Add cashews and raisins. If desired some ghee as well.

Serve aval payasam warm or cold.