Wash the ragi and rice in 2-3 changes of water and soak together in plenty of water for at least 2 hours.

Drain the water and grind the grains with approx 1/2 cup of water to a thick (slightly coarse) paste with a texture of rava/sand. If it is too fine then the husk will slip through the sieve, too coarse and you have underutilized the ragi.

Strain the mixture through a tea strainer or thin muslin cloth placed over a deep bowl. Rinse the mixer jar with approx 1/2 cup water and add this to the strainer. Reserve the husk (ground mixture) and grind it once again by adding another 1/2 cup of water and this time strain it through a finer sieve as the husk will be finely ground. Once all the 'milk' has been extracted from the ragi, discard the husk.

Cover the bowl and keep it undisturbed for at least 3 hours for the sediment (ragi paste) to settle. After 3 hours carefully strain off the clear liquid at the top of the bowl taking care to see that the sediment doesn't get mixed up. Discard the clear liquid.

To extract the coconut milk, grind the grated coconut to a coarse paste using 1/2 cup of hot water. Transfer contents to a bowl lined with thin muslin cloth and squeeze till you get thick milk. You need 1 cup of thick milk. Transfer the coconut back to the grinder and add another 1 cup of warm water to it and grind it fine. Repeat the process to get another cup of thin milk. We need a total of 2 cups of coconut milk.

Before you begin the process check if everything is ready (ingredients). Grease a 9" steel thali (plate with tall sides) with ghee. You may also use approx 8-10 ramekins of 150ml each. Reserve 2 teaspoons of ghee to grease your palms while spreading out the manni. Give this process your undivided attention.

Lightly grease a heavy based pan or non stick kadhai with ghee (skip this if for dairy free version). Place the ragi paste, coconut milk, 150 grams jaggery, pinch of salt and cardamom powder and stir to mix. Check the sweetness and increase it if you wish.

Place the pan over a medium-low heat and stir continuously ensuring that there are no lumps. Continue to cook until the mixture, turns glossy and begins to leave the sides of the pan. This could take about 18-20 mins so have patience. Watch out for the mixture sticking to the base as it could burn easily.

When the mixture completely leaves the sides of the pan and looks like a big lump, pour it into the prepared thali, quickly grease your whole palm with the reserved ghee and pat down the mixture evenly and smoothen the surface - do this quickly and use as much ghee as is required.

Place the thali on a wire rack to cool down completely. Once cooled, run a knife greased with ghee to make square or diagonal shapes.

Garnish with nuts and serve. This dish tastes wonderful when chilled.