Ragi Puttu Ladoo

  

 

 Ingredients

1/2 cup ragi flour finger millet flour

1/8 tsp salt a pinch

3 to 4 tbsp water plus 1 cups water for the inner pot

3/4 cup coconut grated if using frozen let it to room temperature.

2 tbspJaggery

1Tsp Cardamom powder
Instructions

Prepare the Puttu Flour:

 
In a bowl, add the puttu flour and salt. Mix it well.
Now add water 1 tbsp at a time and gently mix. The flour should be wet, but it should have sand consistency.

Consistency check - When you take a small amount of flour in your fist, and press it you should be able to break it back  again. So add water as needed.

Assembling the Puttu:

Now spread 1/4 cup of the grated coconut in the steamer rack. If you are using a steamer with slightly big holes, place a plate beneath the steamer just during layering.
Then spread half of the prepared ragi flour on top of the coconut. We are forming an alternate layer of coconut and ragi flour.

Now add 1/4 more cup of grated coconut on top of the ragi flour and spread it.
Next, add the remaining ragi flour, followed by the coconut.

You can add coconut latter also if you don’t want to use in pressure cooker

Steaming the Puttu:

 
Add 1 cup of water to the inner pot.

Close the Lid and Pressure cook the puttu for 8 minutes at high-pressure mode and let the pressure release naturally. The pressure releases pretty fast. Mine went down in 6 minutes.

Later let it cool down  add jaggery & cardamom powder .

Then make them in Ladoo’s
and they are ready to offer to Lord 🙏🙏