Little Millet Jaggery Kheer (Kutki Kheer)

Ingredients

• little millet (kutki) — 1 cup
• water — 2 1/2 cups (plus 1/4 cup for melting the jaggery)
• jaggery — 3/4 cup (grated)
• milk — 1 cup
• ghee — 3 tbsp
• cardamom powder (1 pinch)
• salt (a pinch)
• nuts (for garnish; used in the method, no quantity given)

Method

1. Dry-roast the little millet in a pressure cooker on medium-low heat for about 5 minutes, until lightly toasted.
2. Meanwhile bring 2 1/2 cups of water to a boil in another pan and pour it onto the millet as soon as it boils.
3. Close the cooker, cook for 5 whistles and let the pressure release naturally.
4. Melt the jaggery with 1/4 cup water in a saucepan over medium-low heat until fully dissolved; stir in the cardamom.
5. Stir the jaggery syrup into the cooked millet, pour in the milk and bring it to a boil for 2 minutes. Finish with a pinch of salt.
6. Fry the nuts in ghee on low heat until light brown and spoon them over the kheer.