Soak ragi for five hours.
Grate the coconut.
Discard the water, grind ragi and coconut to a fine paste by adding little water.
Strain the liquid through a sieve, press the residue with the back of a spoon to extract the liquid. Grind it again with some water, and again strain it. I used one and half cup of water for grinding.
Smear some ghee on a plate.
Take the jaggery and melt it with a cup of water. Strain to remove impurities.
Now, put the jaggery and the strained mixture in a pan and lett it cook. Add some ghee to it. Keep stirring, otherwise, it will stick to the pan.
Add the remaining ghee, once it foerms a mass and leaves the side, put cardamom powder, mix and spread it over the greased plate.
Cut it into squares, decorate with roasted cashews.
