Place the aval/poha in a colander and run it through tap water. Do it real quickly, if the poha absorbs too much water, they become soggy. Remove from the colander and place it over a kitchen towl/ tissue. Heat 2 tsp ghee in a kadai. Once they get heated up, saute the cleaned aval/poha. Cook till they become dry and flaky.
Increase the heat to high, throw in 3 cups of water and cardamon powder and bring to boil. Now turn to medium heat and cook covered for 15min till the poha/aval are well cooked. Test with a spoon and they should be soft now.
Pour in the 2 cups of milk and cook on low flame for 20min. Constant stirring is required. Add the sugar and give it a complete stir. Allow the milk to thicken.
In a separate kadai, heat the remaining ghee and fry the cashewnuts. Add this to the boiling payasam. Check for sugar and adjust it to your need. Garnish with the soaked saffron.
Yummy hot payasam is ready to serve.