Measure out all ingredients as listed.

Heat ghee in a pan over medium heat.

Add ragi flour and roast until it turns aromatic and slightly golden brown. Keep stirring to avoid burning, about 4-5 minutes.

In another saucepan, heat water and coconut sugar until the sugar dissolves completely.

Add roasted ragi flour slowly while stirring continuously to avoid lumps.

Pour in milk gradually and mix well to combine.

Add cardamom powder and continue stirring until the mixture thickens to a sheera-like consistency, about 8-10 minutes.

In a separate small pan, heat ghee and roast cashews, almonds, and raisins until they turn golden brown.

Add the roasted nuts and raisins to the ragi sheera mixture and stir well.

Serve warm Ragi Sheera garnished with more nuts if desired.