Add a quarter cup of foxtail millet to a pan and add half a cup of moong dal to it.

Put on medium heat and fry till fragrant.

Then transfer it to a vessel and rinse once.

Add 2 cups of water and put 3 whistles in the pressure cooker.

Once the millet and moong dal is cooked well, transfer them to a wide pan and add 3 cups of milk to it.

Put on low heat and stir well for 10 minutes.

Add a cup of jaggery to a pan, add a little water and bring to a boil.

When the jaggery is boiled and became slightly thick syrup, strain and add it with kheer.

After boiling it for a while, add ½ tsp of cardamom powder.

Soak a pinch of saffron in 5 tsp of milk for a while and add it.

Then add some cashew nuts and raisins fried in ghee. Turn off the stove after a minute.

Delicious millet payasam is ready to serve.