To a mixing bowl - add ragi flour, add milk to it. Whisk it well without lumps. Now add jaggery powder.

Boil for few mins until jaggery dissolves. Do not add ghee fully add little by little maybe a spoon at a time. It will absorb the ghee. Keep cooking in low flame. It will start to thicken, but will take atleast 10mins of stirring.Keep stirring continuously.

The texture will be glossy and will not stick. Switch off the flame at this stage. Add roasted cashews. Ragi halwa is ready to eat