1. Wash and soak the poha for a few minutes to make it soft.
2. Drain and set aside.
3. Heat ghee in a heavy bottomed vessel and fry the cashews until golden colour.
4. Now add the grated coconut and fry for a few seconds and add the milk.
5. When the milk comes to a boil, add the powdered jaggery and allow it to melt.
6. Add the cardamom powder and soaked poha to the milk and cook for 2 minutes.
7. Switch off the flame and serve.

Recipe and image courtesy: Indian cuisine