Sweet Ragi Puttu Recipe | Finger Millet Puttu – without Mold

Sweet Ragi puttu is a delicious and wholesome meal which is made from ragi flour and jaggery. As I had palm sugar replaced jaggery with it. But the traditional method of making sweet ragi puttu includes jaggery.

Ragi is very good for health. It has so many nutritional values init. Even diabetic patients can include this in their diet. Also, ragi is good for digestion and used for making baby foods. We can make numerous recipes like idli, dosa, adai, sweet porridge or savory porridge, ladoo, pancake, string hoppers and much more using this ragi/finger millet. In Tamil Nadu, ragi is called as kezhvaragu (கேழ்வரகு) or just keppai (கேப்பை).

To make perfect soft and fluffy puttu, follow these steps. Make sure to add only the required water to bind the flour. Check the video for clarification. While placing prepared ragi flour in the steamer it should be fluffy. Do not press the flour in the steamer plate. Once ragi flour is steamed cool it completely before adding sugar or else sugar will start to melt. I have used organic ragi flour as well as used palm sugar. You can even use jaggery or palm jaggery instead of palm sugar. Avoid using white sugar which is not good for health. Now let us see how to prepare this recipe.

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Ragi Puttu Recipe | Finger Millet Puttu - without Mold

Print Recipe

Healthy and melt in the mouth, soft ragi puttu.

Servings	Prep Time
2 people	5 min

Cook Time

20 min

Servings Prep Time 2 people 5 min

Cook Time 20 min

Ragi Puttu Recipe | Finger Millet Puttu - without Mold Print Recipe Healthy and melt in the mouth, soft ragi puttu. Servings Prep Time 2 people 5 min Cook Time 20 min Servings Prep Time 2 people 5 min Cook Time 20 min

Ingredients

• 1/2 cup Ragi flour/Finger millet flour
• 1/4 cup Palm Sugar powdered
• 1/4 cup Coconut grated
• 1/2 tsp Cardamom powder
• 1/8 tsp salt
• 1 tsp Oil/Ghee to grease plate

Servings: people

Instructions

1. In a bowl place ragi flour and salt. Sprinkle little by little water at a time and crumble it. Be careful while adding water. It will take less than 1/4 cup of water.
2. The flour should be wet yet it should retain the powdery consistency. You should not make it like a dough. When done, you should be able to roll the flour into a ball but should powder back when crumbled.
3. In an idli pot or steamer add a cup of water and bring it to boil. Grease the steamer plate with oil or ghee. Now place the prepared ragi flour on the plate. Keep it fluffy do not press the flour.
4. Close lid and steam for 8-10 mins as we steam the idli. Once done remove the plate and let it cool completely.
5. Transfer the cooled ragi flour in a bowl. Crumble it with your hands or crumble it using a mixer so that the flour becomes fluffy and aerated.
6. Now to the flour add grated coconut, sugar, cardamom powder and mix well. Serve with a dollop of ghee.

Recipe Notes

• Make sure to add only the required water to bind the flour. Check the video for clarification.
• While placing prepared ragi flour in the steamer it should be fluffy. Do not press the flour in the steamer plate.
• Once ragi flour is steamed cool it completely before adding sugar or else sugar will start to melt.
• I have used organic ragi flour as well as used palm sugar. You can even use jaggery or palm jaggery instead of palm sugar. Avoid using white sugar.

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Delicious and healthy sweet ragi puttu are ready to relish.

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