Heat ½ tbsp oil in a kadai and add cumin, cardamom, cinnamon and bay lead and sauté.
Once they leave a nice aroma, add green chillies and sauté for few more minutes.
Add drained millet & salt and sauté further till the millets are dry.
Add the coconut milk with saffron and 2/3 cup water and cook the millets as per your convenience. It can be either pressure cooked / steam cooked / directly boiled.
Heat the balance ½ tbsp oil and fry the nuts first and then add raisins. Once the raisins fluff up, switch off the flame and add sweet lime juice and mix.
Pour over cooked millet and mix everything gently with light hands / fork.
Notes
Water quantity depends on the quality of millets. Adjust accordingly to make sure it does not become mushy.
You can use Kodo millet or Sama (little millet) too in place of barnyard millet.