to make the porridge
for the toppings
  1. In a heavy-bottomed saucepan dry roast the Aval till it is crispy.
  2. Collect and set this aside.
  3. Now add the ghee to the same pan and roast the coconut pieces till golden, then add the cashew bits and roast till both and gently golden. remove and set aside
  4. Into the same pan now add the thin coconut milk and bring to a gentle boil.
  5. Add the roasted aval into this and allow the mixture to boil for about three minutes, stirring occasionally.
  6. This is sufficient time for the aval to soak up and swell.
  7. Now add the thick coconut extract, Cardamom powder and simmer for about 5 minutes. Never boil this thick extract as it tends to release the coconut oil and leaves an undesired taste.
  8. now stir in the coconut jaggery and simmer for another 2 minutes
  9. Remove from heat and add the roasted cashews and coconut pieces.
  10. Mix well and the payasam is ready to serve
Recipe Notes

Beaten riceflakes come in a few varieties of thickness. Here is a quick guide

for Instant eating or frying, use nylon variety (thinnest)

For quick stirfry or salads use medium thickness

For cooking in a liquid, soaking for idly batter use the thickest variety.

These rice flakes will be available in red variety and white. this choice is entirely up to you.