Heat coconut oil in a pan over medium heat. Add rava and roast for about 3 minutes until slightly aromatic.
Add ragi flour to the roasted rava and roast both together for about 5 minutes on low heat until well combined.
In another pan, dissolve palm jaggery in water and heat until melted. Strain the syrup to remove impurities.
Pour the strained jaggery syrup into the roasted ragi and rava mixture. Stir continuously to prevent lumps.
Add a pinch of salt and cook the mixture while stirring constantly.
Continue cooking for about 10 minutes until the mixture thickens and starts leaving the sides of the pan.
Grease a tray with coconut oil and sprinkle chopped cashews and walnuts evenly.
Transfer the hot mixture into the tray and spread it evenly using a spoon or spatula.
Allow the mixture to set for about 20 minutes at room temperature.
Once firm, cut into square or diamond pieces and serve.
