Kuthiraivali rice payasam/ Barnyard millet Kheer

Kheer / payasam is a sweet pudding with milk/ condensed milk boiling rice and  flavored with
kesar / saffron and cardamon and raisin,cashew tempered in ghee. August , Sepetember is full of Indian vrath , so I decided to make it on Varalakshmi vrath, it was yummy an my friends liked it, thought of sharing it for a long time, and finally it here !!

Ingredient :

1/2 cup millet
 1 cup water
 1 1/2- 2  cup  milk ( condense 3 cup of milk to 1 1/2)
pinch of kesar
8-10 cardamon
3/4 cup of brown sugar

Tempering :

1  1/2 tbsp of ghee
10 raisins
6-7 cashews

Method :

• In a pan boil water and add the millet.
• When its half boiled add 1 cup of milk , kesar to the millet, see the millet doesnt touch the bottom of pan.
  
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• Meanwhile, Powder the cardamon, discard the skin.
• Boil the millet well, till it is soft , add more millk and keep stirring , in low flame.
• Add the sugar  little by little , stirring.
• Tip in the cardamon powder and stir in well in low flame for less than a minute and switch it off.
• Garnish with tempered cashews and raisins( in ghee).
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Note:

1. If the kheer gets more thicker, then add some more milk.
2. For richness of the payasam, you can add 1/4 cup of condensed  milk and avoid sugar as the condensed milk tin contain sugar in it.