In a 2 tsp. of ghee, fry the aval (beaten rice) to a reddish brown.
Add about 100 ml. of water and stir at once. Otherwise, lumps will be formed.
When the aval (beaten rice) is cooked well, add sugar. Mix well and let the sugar dissolve well.
Remove from the fire. Add powdered cardomom and kesari powder (saffrons and pachaikarpuram may be added as flavourings) to the milk and mix well with the payasam.
Fry the cashewnuts and raisins in a tsp. of ghee and add.
If available milk can be used in place of water for boiling aval (beaten rice).
