Start by washing the little millet thoroughly in water. Soak it in water for 30 minutes and then drain.

In a heavy-bottomed pan, bring milk to a boil. Once boiling, add sugar and stir to dissolve.

Add the soaked and drained millet to the boiling milk. Cook on a low flame, stirring continuously to avoid sticking.

Add milk powder and saffron-cardamom powder and mix well for a richer texture. Continue cooking until the mixture becomes thick and creamy (15–20 minutes).

Refrigerate for at least 30 minutes for the best taste. Sprinkle chopped cashews and almonds. Serve chilled and enjoy ✨