Heat water in a pan until rolling boil and switch off the flame once done. Take the dry roasted ragi flour in a wide plate and sprinkle little warm water and pinch of salt on it and wet the entire flour.
Keep mixing with water until you could able to make a fist when hold together and should crumble and fall when left. This is the correct consistency for puttu.
Transfer the mixture to a muslin cloth and spread the ragi mix over it. Place it on a Idli steamer plate and steam it for 15 minutes with a cup of water. Switch off the flame once done.
Once steamed, cool it down and break the crumbles formed with your hands. Set this aside. Heat a tadka pan with ghee & add cashews and raisins. Fry the it until golden brown.
Transfer the ghee fried cashews & raisins, jaggery powder, coconut powder and grated coconut to the puttu. Mix well and serve.