Boil the water with the sugar and cinnamon sticks.
Chop the guavas in four, the sugarcane in strips, and the tejocotes in half.
When the water is well flavored with the cinnamon, add the tejocotes. When they are half cooked, add the sugar cane, the mandarin, and the guavas in this order, to avoid the guavas from disintegrating.
When the flavors have developed, serve adding the nuts and some raisins.