In a pan, add little ghee and roast cashews, pistachios and almonds and keep aside.
In your pressure cooker, heat 1 teaspoon ghee, add crushed cardamom and the millets. Roast them for 3-4 minutes till lightly fragrant.
Add water and close the lid, put the weight on. Let it cook on medium high for 1 whistle. Turn off the gas and let the pressure release on its own. Your millets should be well cooked by now. Fluff them up with a fork.
Meanwhile prepare jaggery syrup – in a pan add jaggery powder and 1 cup water and boil on simmer until syrup turns greasy. Keep it aside.
Now add milk to the cooked millets and let the mixture cook on low heat till it thickens, say 10-15 minutes. Add more milk if the kheer is too thick for you.
Turn off the flame and keep aside for 5 minutes.
Stir in the jaggery and rose water. Taste and adjust for sweetness.
Garnish with cashews, pistachios and almonds.
Serve warm or chilled. Enjoy!
You can use dates syrup or regular white sugar as a sweetener in place of jaggery.
I have used foxtail millet but any other millet like barnyard millet, little millet, kodo or proso millet can be used.
Never add jaggery to the hot milk or vice versa, the milk will curdle.
To make it VEGAN – You can use almond milk in place of regular milk and coconut oil in place of ghee.