Soak Saffron srings in 2 tb spoon of warm milk and keep aside.
Wash the Aval / Poha , drain the water out and keep aside.
Heat a heavy bottomed pan with ghee.Roast the drained Aval for a minute in medium flame till it turns light brown. Pour 3 cups of milk in to it and stir well. Allow to boil till the stuff thickens, at least for 15 minutes
Add the sugar and stir well. Wait till the sugar dissolves. Add the last one cup of milk. Allow it to boil for 2 more minutes. Add the roasted nuts, saffron milk and cardamom powder. Enjoy the payasam.
By Ria Samuel