Dry roast the ragi flour for 2 to 3minutes and transfer to a bowl.

2. Add salt to the roasted ragi.  sprinkle water little by little and mix well. When you hold the mixture with your palm it should hold together but when you press it should crumble.  This is the correct texture.

3. Transfer the mixture to a clean white cloth. Tie the cloth, place the cloth in a steamer and steam for 10 to 12 minutes.

4. Heat ghee in a pan,  add in the grated coconut cardamom powder and sugar (any sweeter) saute for a minute,  then add the steamed mixture. Mix well and transfer to a serving bowl.

5. Serve Hot and Enjoy.