Ingredients

Kodo millet rice - 100 g

Little millet rice - 100g

Barnyard millet rice - 100 g

Foxtail millet rice - 100 g

Jaggery - 300 g

Cardamom powder - 20 g

Cashewnuts - 50 g

Raisins - 50 g

Ghee - 80 g

Milk - 200 ml

Water - as required

Method

 Boil milk and water for 10 minutes.

 Add small millet rice, jaggery and cook for 10 - 15 minutes.

 Fry cashewnuts and raisins in ghee.

 Add cardamom powder, fried cashewnuts and raisins to the kheer.

 Kheer is ready –to-serve.