Cooking Instructions:

1. Wash & Cook Millet:
   Rinse Kodo millet well. In a heavy-bottomed pan, cook it with 1 cup water on low flame until soft (around 10–15 minutes). You can also pressure cook for 2–3 whistles.

2. Add Milk:
   Once millet is soft, add milk and cook on low flame for 10–15 more minutes. Stir frequently to avoid sticking.

3. Sweeten It:
   Once the kheer thickens slightly, add jaggery (or sugar). Mix well and cook for 3–5 minutes.
   (If using jaggery, melt it separately and strain before adding to avoid impurities.)

4. Flavoring:
   Add cardamom powder and saffron (if using). Mix well and turn off the heat.

5. Prepare Garnish:
   In a small pan, heat ghee. Fry cashews till golden and raisins till they puff up. Add to the kheer.

6. Serve:
   Serve warm or chilled, as you prefer.

Ingredients:

• Kodo millet (Varagu) – ¼ cup

• Full-fat milk/Coconut milk – 2 cups

• Water – 1 cup

• Jaggery (or sugar) – ¼ to ⅓ cup (adjust to taste)

• Cardamom powder – ½ tsp

• Cashews – 6–8

• Raisins – 6–8

• Ghee (clarified butter) – 1 tbsp

• Saffron strands – few (optional