PAYASAM

Ingredients
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Kodo millet rice - 100 g
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Little millet rice - 100g
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Barnyard millet rice - 100 g
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Foxtail millet rice - 100 g
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Jaggery - 300 g
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Cardamom powder - 20 g
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Cashewnuts - 50 g
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Raisins - 50 g
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Ghee - 80 g
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Milk - 200 ml
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Water - as required
Method
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Boil milk and water for 10 minutes.
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Add small millet rice, jaggery and cook for 10 - 15 minutes.
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Fry cashewnuts and raisins in ghee.
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Add cardamom powder, fried cashewnuts and raisins to the kheer.
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Kheer is ready –to-serve.