1. Dry roast the poha till golden brown.
2. Grind to a coarse powder. Keep aside.
3. Cook dates in 1 cup of milk.
4. Cool and grind to a smooth paste.
5. Cook powdered poha in 2 cups of milk.
6. Now, add the ground dates paste to the cooked poha.
7. Thin out with remaining chilled milk.
8. Fry cashew and cardamom in ghee and add to the payasam.
9. Mix well. Garnish with a tsp of honey.
10. Cool. Thin out with chilled milk if needed.
11. Serve immediately.

Recipe courtesy: Nithu's Kitchen