Keep all the ingredients ready. Measure brown sugar or jaggery (if using) and keep aside. Melt jaggery and strain water if using jaggery with impurities. Take a pan and add a teaspoon of ghee, roast the cashews, almond and pistachios for a minute. Remove from the pan once done and set aside.

Soak dates and fig in warm water for 15 minutes, Then grind them in a blender to a smooth paste with the water used for soaking the figs and dates.

In a pan, add the remaining ghee and the ragi flour, Saute the ragi flour in ghee for 5 minutes or until nice aroma comes.

Then add hot water little by little. Mix well without any lumps. Now cook everything in a low flame for 5 minutes or until the ragi gets cooked well and the kheer becomes thick and shiny. Stir it continuously otherwise it gets stick to the bottom.

Once the ragi is cooked, add milk(for babies above one year) and cook it further for 5 minutes.*For babies below one year, skip this step.

Then add powdered cardamom, ground dates fig paste and powdered jaggery or brown sugar (if using) .Mix well and cook it further for 2-3 minutes. Finally add ghee roasted nuts and saffron (if adding). Once done, switch off the flame.* For babies below one year, add 2 teaspoon of nuts powder instead of whole nuts. also add formula milk once the kheer is warm.