Mula ari ( bamboo rice) - 1/4 Cup
Milk- 1/2 Liter
Jaggery - 1 Cup or to taste
Water - 1 cup
Cardamom Powder - 1/2 tsp
Nuts and Raisins - 1/2 cup
Ghee - 1 tsp
Clean the bamboo rice neatly as there will be lot of stones in it. Wash and soak the same for 3-4 hours or overnight.
Melt jaggery in 1 cup of water and make it into a syrup, strain and set it aside.
In a big pressure cooker add half liter of milk and cleaned rice together. Keep cooker on high flame and when the steam starts coming out of the nozzle put weight. After the first whistle simmer the flame. After three whistles come in low flame switch off the flame.
When the pressure get released. Open the cooker and add melted Jaggery and cardamon powder. Once you add jaggery, you should not heat or boil the milk as there are chances of the milk curdling. Keep in mind whenever you make any jaggery based payasam, either the milk should be at room temperature or the jaggery should be at room temperature. Both should not be hot as there are chances of the milk curdling. Also use only fresh milk.
Heat a tsp of ghee in a pan and fry raisins and cashew nuts separately and add to the kheer. Keep some aside. Garnish with cashew nuts and raisin and serve hot or cold.