Place the ragi flour and salt in a mixing bowl. Gradually sprinkle in water, working it in with your fingertips. As you blend, break apart any clumps to form a soft, crumb-like texture.

Stir the grated coconut into the moistened flour mixture. Transfer everything to a steamer basket or a plate that fits inside your steamer. Steam for 10 to 15 minutes, allowing the mixture to cook gently and deepen in flavor.

Spread the steamed mixture onto a tray and let it cool completely. This helps the ingredients firm up and makes them easier to handle in the next steps.

Once cooled, combine the mixture with the powdered jaggery and roasted peanuts. Blend or grind briefly until everything comes together into a cohesive, slightly sticky mixture.

Scoop out small portions and shape them into smooth, lemon-sized balls using your palms. Enjoy the ladoos fresh, or store them in an airtight container for later.