To make bajra kheer, soak the pearl millet for 2 hours, then coarsely grind it. Boil the milk.

Add the ground millet to the boiling milk, stirring constantly to prevent sticking. After 10 minutes, add the chopped nuts and grated coconut.

Continue cooking the kheer. To sweeten, melt the jaggery in a separate pot with a little water, then let it cool.

Add the cooled jaggery syrup to the kheer and mix well. Top with more chopped nuts and serve.