Dry roast ragi flour in a pan until nice and toasty. There will be a slight color change after it is toasted well. Let it cool for 2 minutes.
Take the ingredients given "To be ground" in a mixer and grind it to a coarse mix
Add water to the the toasted ragi flour, mix well without any lumps, add this to milk. Add the ground coconut-cashew powder also to the milk.
Heat this milk in a simmer flame, stirring often to avoid lumps. The mixture will start boiling and thicken. Add sugar and mix well.
Let it thicken to porridge consistency, will take around 5- 8 minutes after milk starts to boil.
Another way to check the done-ness , is when the malt coats the back of the spoon well, then it is ready. Take it off the heat.
Serve warm garnished with toasted cashew-nuts.