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.