If you are using Karuppu Kavuni Aval, rinse the beaten rice flakes with water a couple of times and then soak in half the milk for about half an hour.

If using red or white beaten rice flakes, just rinse in water a couple of times. No soaking is required. Wash the beaten rice flakes and drain the water completely. Keep aside.

In a heavy bottomed/ thick-walled pan, pour the remaining half litre of milk and bring it to boil. Turn down the heat and add the soaked beaten rice flakes with the milk. Bring to a boil while stirring making sure it doesn’t stick to the bottom and burn. Let it simmer and cook until the rice flakes are cooked. Keep stirring on and off. This should take about 15 to 20 minutes. The milk should reduce a bit and the mixture will thicken a bit.

Now add the sugar and stir till it dissolves. Allow the milk-beaten rice flakes-sugar mixture/ payasam to cook for another 10 minutes till it thickens slightly. Take it off the heat. Once it cools to room temperature, it will thicken a little more. The milk in the cooked payasam should be slightly thicker, like evaporated milk.

Stir in the powdered cardamom. Remove from the stove. Transfer into serving bowls and garnish with dried rose petals if desired. Serve warm or chilled.