In a small pressure cooker and ghee and roast the almond pieces. Put them aside.

In the same pan, add dalia and roast until it slightly changes colour and gives a good aroma.

Put two glasses of milk and water to it, give a stir, close the lid and cook for one whistle.

Once the pressure releases by itself, remove the lid and mix it. Add jaggery to it and allow to cook. Adjust the consistency by adding the remaining milk and some water if needed.

Finally, add cardamom powder, keep it aside. Garnish with roasted cashew pieces.

Dalia payasam is ready to serve.