Take a microwavable glass bowl large enough to hold the boiling milk.
Take the aval and mix half tsp ghee with it and micro wave on high for 2 minutes. Stir in between to ensure even frying.
Add remaining ghee and 1/2 cup of milk, and microwave on medium for 3 minutes.
Add the remaining milk to the aval and cook for another 3 minutes.
Add powdered jaggery, cardamom and mix well.
Add more milk if needed to get the desired consistency and heat for 1 minute on medium.
Let it stand for a minute and stir well.
In another microwavable glass bowl, coat the broken cashews with ghee and microwave on high till golden brown (takes a minute).
Mix it with the payasam.
Recipe and Image courtesy: Rak`s Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.