Soak pearl millet or bajra in a wet cloth for 15-20 minutes. Moisture will loosen the husk of millet, making it easy to remove. Give soaked millet a very quick pulse in the mixer, we don't want powder, but just enough to separate the loosened husk.

Remove the pulsed millet into a big platter and blow on them to remove the husk. You may want to be in a area which can be cleaned afterwards or in a garden to absorb all the husk flying. You can do the same step in a mortar and pestle if you have one instead of a mixer. Imagine the same process we do for peanuts, where we roast them and the husk can be easily removed by blowing gently on it.

Pressure cook the cleaned millet with 1 cup of water for 2-3 whistles. Allow the pressure to release. I usually let it release naturally. Check for doneness by pressing the bajra grains between the thumb and finger. It should press but stay firm. Imagine how dalia (broken wheat) appears after pressure cooking.

In a thick bottom pan or wok, add boiled millet and milk. Allow it to cook on slow flame, stirring often. Stirring is important so that it doesn't get stuck to the base of the pan. It will take about 40-45 minutes for bajra to cook as well as milk to reduce.

In a small pan, add ½ cup water and crumbled jaggery. Allow the jaggery to cook and melt completely. Remove from flame and set aside.

When bajra is tender and blended well with milk, add cashews, almonds and raisins in it. Mix well. Add cardamom powder and turn off the flame. Allow the kheer to cool completely.

When the kheer is completely cooled down, strain jaggery syrup and mix well in the kheer. Bajre ki Kheer is ready. Serve chilled and garnish with more chopped almonds and cashews.