1. Roast the aval to golden brown with 1/4 tsp of ghee.
2. Grind to a coarse powder in mixer (sooji consistency).
3. Roast cashew and cardamom with 1 tsp of ghee and keep aside.
4. Now, in a pan take water and boiled milk.
5. Add kesari powder and sugar. Allow the contents to boil well.
6. Now, add coarsely powdered aval, while stirring continously (This will avoid lumping)
7. Lower the stove and add 1/2 cup ghee and mix well so that contents don`t stick to the sides of the pan.
8. After about 10 minutes, take out from stove and add remaining ghee, cashew and cardamom.
9. Mix well and serve hot.

Recipe courtesy: Nithu's Kitchen