Dry roast the moong dal in a low flame for 5 mins or until it gets slightly brown. Switch off the flame. Wash well and then put in a cooker to this add 1 cup of water and cook in a medium flame for 4 whistles.
Meanwhile in a pan add in 1 cup of water and then add in the Jaggery cook in a medium flame until it dissolves fully. Filter to strain the impurities and set aside.
Meanwhile in a pan roast the Aval/Poha until crisp and set aside. Once the dal is cooked open the cooker and mash completely. To this add in the Jaggery water and roasted Poha and mix well.
Continue cooking in a medium flame for another 5 mins. Next add in the milk and mix well.
Cook for another 5 mins. Now add in the cardamom powder mix well and cook for 3 mins and switch off the flame.
Meanwhile heat ghee in a pan and roast the cashew nuts until golden and add in the payasam. Mix well and serve hot.
Serve hot with as an after-meal dessert.
Adjust the amount of jaggery as per your sweet preference.
For Vegan version add in the coconut milk instead of Milk.
I used Red Rice Poha ,Any variety of Poha can be used.