Wash and rinse the ragi few times then place it in a bowl with almonds and cashew nuts and let it soak for overnight.

Next morning again rinse the ragi almonds and cashew nuts then add into a mixture grinder and blend it into a smooth paste with little water. Keep aside.

In a saucepan on low heat add in milk and water and boil it some times then add blended ragi mixture and cook on low heat and continuously stirring it to avoid it from forming lumps.

Finally add jaggery powder and cardamom powder mix it well and cook and stir some times. Now turn off the flame. Porridge is ready.