Whisk yogurt, cream, sugar, black salt, regular salt, and roasted cumin powder in a medium-size mixing bowl using a wire whisk until sugar is dissolved and yogurt is creamy. Set aside.
Heat ghee in a small skillet over medium-high heat.
When the ghee is hot, add crushed almonds, cashew nuts, chironji, walnut, and pistachios and fry until slightly browned (1-2 minutes).
Add raisins and fry until they plump up (20-30 seconds).
Pour the fried dry fruits and nuts along with the ghee over the yogurt and mix well. Save some of the fried dry fruits to garnish the raita later. If the raita is too thick, you can thin it down with some water or milk.
Chill for a few hours. Garnish with fresh mint and serve.
Always use whole milk (full-fat) yogurt for that perfect creamy texture.Chironji is a seed used in Indian cooking. If it is not available, you can skip it.