Dry roast the ragi flour in low medium flame until nice aroma comes. It may take 5 minutes. Set aside.
Next step is to blanch the almonds. Heat a cup of water in a sauce pan until rolling boil and add almonds to it. Keep it undisturbed for 3 minutes. After 3 minutes, add cold water to it and drain the water completely from it.
Transfer the drained almonds to a clean absorbent cloth or a towel and pat dry it. Peel the skin off from the almonds and pat dry them once again.
Then dry roast the blanched almonds in a pan until it's hot to touch. Keep aside and cool it down. Next, dry roast the cashews until its hot to touch. Remove from the pan and set aside. Don't dry roast for a long time, as it may leave out oil.
Dry roast the pistachios until its hot to touch. Remove from the pan and set aside. Now add the roasted almonds, cashews, pistachios along with dry ginger, cardamom & saffron to a blender.
Now add palm sugar/brown sugar to the blender and give a run. Use pulse option in the mixie. Don't grind too much, just pulse it for 10 seconds.
Now sieve the powder using a sieve. Set the sieved fine powder aside. Collect the hard particles and add it to the blender.
Again grind the particles using pulse option for 10 seconds. Sieve it again and collect the smooth powder. If needed, sieve and grind again.
Now mix the ground nuts sugar mix to the roasted ragi flour and store it in an air tight container.