Steps for preparation

1 litre of full cream milk, (¼cup) of bajra (pearl millet), (150 grams) of jaggery, crumbled, (8-10) almonds, chopped, (8-10) cashews, chopped, (2 tbsp)of raisins, cleaned, 1 teaspoon of cardamom powder
Mix and dry roast the millets on low flame, until the millets become aromatic.
Then, put a pressure cooker on medium flame. Add the roasted millets in the cooker followed by water and milk. Cover the cooker with a lid and cook the mixture until you witness 1 whistle or until you get a thick consistency.
Add cane sugar in the prepared mixture and mix well. Transfer the kheer in a serving bowl and top it up with roasted dry fruits. Serve fresh and hot.