Kuler ladoo recipe

Kuler ladoo recipe – It is made from just three ingredients Black millet flour, jaggery and clarified butter.

Kuler ladoo recipe (How to make kuler ladoo), bajra flour ladoo

These are very very quick to make since there is no cooking required.

In Gujarat, kuler is made in three occasions:

  • On Nag Panchami festival which comes in month of Shravan as per Hindu calendar. On this day, people worship ‘Nag devta’ (Cobras) to keep them calm. And serve kuler ladoo as a Prasad. More about Nag Panchami click here.
  • It is made in Wedding (in villages only now).
  • It is also made and eaten during winter season. When I was kid, I was forced to eat one laddo a day during winter. Because Bajra flour is very nutritious flour and ghee increases the strength, beauty and luster which is good for growing kids.

Kuler ladoo recipe

After coming to the USA, I was missing these ladoos made by my mom. So I wanted to make it myself.

I called her and she told me how to make it. And you know moms, whenever I ask her a recipe, she always says add little this and little that. She never gives me accurate measurements.

So I tried 2-3 times and came to this ingredient proportions. This works perfect for me and will work for you too.

It has perfect balance of sweetness and perfect amount of ghee to hold the ladoo. If you want more sweet then you can add more jaggery, but for us above measurement works like a charm.

Check out more ladoo recipes
Boondi ladoo  // Coconut ladoo  //   Malai ladoo  //  Besan ladoo


How to make Kuler ladoo recipe (Step by Step Photos):


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1) Take bajra flour and jaggery in a bowl.
Kuler ladoo recipe (How to make kuler ladoo), bajra flour ladoo

2) Rub it with your hands to break jaggery lumps and mix well. It will take good 5-7 minutes. Be patient and make sure that you rub it well, so there are not any big pieces of jaggery. If using jaggery powder then this step will be easy.
Kuler ladoo recipe (How to make kuler ladoo), bajra flour ladoo

3) While you are mixing jaggery and flour, melt the ghee in a small pan and heat it till it is just warm (Not smoky hot). Ghee should be warm to touch.

4) Add ghee to the flour-jaggery mixture. Start with 3 tablespoons of ghee, if needed we will add more ghee.
Kuler ladoo recipe

5) Now mix well with your fingertips. If it looks dry add another ½ tablespoon of ghee and mix. why use warm ghee? It will melt the jaggery, you will get even sweetness in ladoo and also flour get tiny bit of cooked.
Kuler ladoo recipe

6) Continue ‘add ghee and mix process’ till all the mixture comes together. By looking at it, it looks crumbly. But when you press with your hand it will come together. I have used 4 tablespoons of melted ghee, but the quantity of ghee required is purely depends on the quality and freshness of the flour.
Kuler ladoo recipe

7) Now take some mixture in your hand, press it with your palm so it becomes firm and then shape into the ladoo by rotating it in your palm. Make walnut sized balls out of it. once ghee cools down completely then ladoo becomes more firm.
Kuler ladoo recipe

8) Repeat the same with rest of the mixture and it will make 6 ladoos.
Kuler ladoo recipe

It stays fresh for 4-5 days at room temperature in airtight container.

Serving suggestion: This can be eaten as a snack during the winter season. This is also made as a prasad during Nag panchami festival.

Kuler ladoo recipe

Kuler ladoo recipe (How to make kuler ladoo), bajra flour ladoo
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Kuler ladoo recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Gujarati, Indian
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Yield 6 no.
Author Kanan

Ingredients (1 cup = 240 ml)

  • ¾ cup Bajra flour (Millet flour) **
  • cup Jaggery (Gur) powdered or grated, make sure there are not big pieces of jaggery
  • 3-4 tablespoons Ghee (Clarified butter) melted and warm

Instructions

Making kuler ladoo recipe:

  1. Take bajra flour and jaggery in a bowl.
  2. Rub it with your hands to break jaggery lumps and mix well. It will take good 5-7 minutes. If using jaggery powder then this step will be easy.
  3. While you are mixing jaggery and flour, melt the ghee in a small pan and heat it till it is just warm (Not smoky hot).
  4. Add warm ghee to the flour-jaggery mixture. Start with 3 tablespoons of ghee, if needed we will add more ghee.
  5. Now mix well with your fingertips. If it looks dry add another ½ tablespoon of ghee and mix.
  6. Continue ‘add ghee and mix process’ till all the mixture comes together.
  7. By looking at it, it looks crumbly. But when you press with your hand it will come together. I have used 4 tablespoons of melted ghee.
  8. Now take some mixture in your hand, press it with your palm so it becomes firm and then shape into the ladoo by rotating it in your palm. Make walnut sized balls out of it.
  9. once ghee cools down completely then ladoo becomes more firm.
  10. Shape rest of them similarly.

Notes

** Try to use fresh flour since we are not cooking it.- If you are in India, you will easily get freshly ground millet flour from nearby local flour mill shops. - But if you are living abroad then you are not sure if it is fresh or not. In that case, dry roast the flour for few minutes and then use.

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