In a non stick wok , heat 1 tbsp ghee. Shallow fry the chopped nuts until golden brown and keep aside.
In the same ghee, roast the Finger Millet flakes on a medium flame for 1 minute or so.
Add 1 1/2 cup boiled milk to the roasted flakes and cook for 3-4 minutes on a low to medium flame. Keep stirring in between to ensure the pudding does not stick to the bottom. By this time the flakes will be cooked thoroughly .
Add sugar followed by the raisins and fried nuts at this stage. Give a quick stir and cook until the sugar dissolves. Turn off the flame.
Flavor the pudding with cardamom powder and stir well.