Soak the whole ragi overnight. Drain before grinding.
Grind the soaked ragi with the grated coconut, liquified jaggery, salt and cardamom, adding water as needed to grind.
Strain twice, squeezing out as much milk as possible from the ragi and coconut mixture.
Pour the strained liquid into a pan. Cook while stirring vigorously at first, then continue stirring and scraping the bottom throughout so the mixture stays smooth.
Once the mixture reaches a halwa-like consistency, stir in the ghee. Add a little more ground cardamom at this stage if you wish.
Spread onto a greased plate or into greased individual moulds. Top with cashews. Allow to set before cutting and serving.
