Heat ghee in a pan and roast the cashews till golden brown and remove. Add rinsed little millet to the remaining ghee and roast for few seconds. Take care millet doesn't change color.

Include a cup of water to the millet and let it cook till soft. You can simmer and close the lid for few minutes. When the millet turns soft and mushy, add milk.

With constant stirring let the millets get cooked in milk. Milk reduces and becomes creamy and thick after few minutes. Meanwhile soak saffron strands in a teaspoon of milk for few minutes.

Add saffron soaked milk and sugar to the pan and continue cooking till everything combines in to creamy kheer. Finally sprinkle cardamom powder and garnish with roasted cashews.

Milky and creamy little millet(Saame) kheer is ready to serve.

Little millet gets cooked very soon. So keep checking to avoid getting burnt at the bottom.

I have used 1.5 cups of milk, you can even cook the millet initially in milk itself.

Saffron strands are optional, you can skip it. In that case, the color of kheer is milky white.

You can add other nuts like almonds and raisins too.