In a sauce pan add in the milk and bring it to boil .Wash the Kodo Millet rice and allow it to soak in water for 15 mins.
Once the milk comes to a boil, simmer the flame and add in the soaked Kodo Millet Rice, Continue cooking until the rice is fully cooked.
In a blender add in the coconut and cashew nuts along with little milk and grind it to form a fine paste. Keep aide. You can keep a wooden ladle on top of the sauce pan, this prevents the milk from overflowing .Next add in the sugar and mix well.
Next add in the ground coconut cashew paste and simmer for another 5 mins. Fry the cashew nuts and raisins in ghee and garnish the payasam and switch off the flame.
You can also add condensed milk instead of condensed sugar for a richer version.
The kheer tends to get thicker once it cools so you can add some more milk before serving.