In a non stick pan dry roast the oats. Let it cool and grind into a fine powder.

In a non stick pan heat ghee and roast the ragi flour stirring continuously for 8-10 minutes.

Add the oats flour and cook further for 2-3 minutes.

Once this mixture cools down slightly add grated jaggery as per your taste, cardamom powder and chopped cashews and mix well.

Grease your palms with ghee and make laddoos and store in a air tight container.