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ragi sweet puttu
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5 from 1 vote

Ragi puttu recipe

Ragi puttu recipe, sweet version made with finger millet, brown sugar and coconut as main ingredients.


  • 1 cup Ragi flour
  • 3-4 tablespoon Sugar I used light brown sugar
  • ¼ cup grated coconut
  • 1 Cardamom powdered
  • Ghee as needed
  • ¼ teaspoon Salt


  • Take a pan and dry roast the ragi flour firstly. Do it in medium flame.
  • When you see steam rising from the flour and it turns dry, free flowing. Take care not to over roast.
  • Then, transfer to a wide bowl, let it cool down.
  • Add salt and mix well furthermore.
  • Then sprinkle lukewarm water 1 to 2 tablespoon at a time to the flour and mix into the flour by rubbing in.
  • Once it turns soft and holds shape when you take a fist full, stop adding water.
  • Mix well so that no lumps are there as much as possible.


  • Steam this moist ragi flour in idli pot or steamer. I used my bamboo mesh lined with cotton cloth.
  • But you can also grease an idli plate and place the flour in it to steam.
  • Just add the ragi mixture in sprinkled way, do not press or pack it. Otherwise it will turn to lumps.
  • Steam flour for 10 to 15 minutes. Since mine is bamboo mesh, it got done in 10 mins.
  • You will get a nice aroma of cooked ragi when it is done, so you can know it is done.


  • Take out carefully and transfer to a mixing bowl. Break any large lumps if any gently. Cool down completely.
  • Add cardamom powder, coconut and finally sugar to it and mix.
  • You can serve as such, otherwise use a bowl to mold and serve.
  • To mold it, take a bowl firstly, you can grease with few drop of ghee. Secondly, sprinkle little coconut and add steamed ragi puttu as a layer over it.
  • Then, pat gently to shape it. Repeat until you fill the bowl. Don't apply too much pressure, just do it gently.
  • I used glass bowl, so I didn't grease. Finally invert over serving plate and gently tap to release.



  • Let puttu cool down completely before you mix sugar.
  • Use pure organic jaggery powder if using jaggery to get the goodness of jaggery without any chemicals.