Kuler Recipe - These are Gujarati style Bajra Ladoo. These are easy-to-make, no-cook dessert made with only 3 ingredients.
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❤️Why I Love This Recipe
- It is quick to make. It gets ready in 15 minutes or less!
- These are perfect for winter weather.
- One ladoo a day is BEST for kids. Bajra flour is very nutritious and ghee increases the strength, beauty and luster which is good for growing kids.
- I have tried this kuler recipe so many times and come up with the perfect ingredient ratio. Now it works perfectly for me. It should work for you too.
- These bajra ladoo have the right amount of ghee to hold the ladoo (not too greasy!!).
Kuler Made On Three Occasions
- On Nag Panchami festival: In Gujarat, it is observed three days before Krishna Janmashtami which falls in Bhadrapada (Bhadarvo) month as per the Gujarati calendar. On this day, people worship ‘Nag devta’ (Cobras) to keep them calm. And serve kuler as a Prasad.
- Kuler recipe is also made during before-wedding functions (in villages only nowadays)
- It is also made and eaten during the winter season.
🧾Ingredients
Here is the pic of the ingredients required to make bajra ladoo. You’ll need only three ingredients (Bajra flour, jaggery and ghee). And the end result is superb.
Ingredient Notes
Bajra flour: Also, known as pearl millet flour. 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.
-- If you are living abroad then I doubt that you will get really fresh flour. In that case, dry roast the flour for few minutes on medium-low heat and then use. Otherwise, kuler will taste slightly bitter.
Jaggery: Make sure to crumble or grate the jaggery to very fine pieces (please no big chunks). If possible use powdered jaggery.
Ghee: In the above pic, you’ll see the room temperature semi-solid form of ghee. But in the recipe, you will have to melt and warm the ghee.
🍳Step By Step Photo Instructions
1) Take bajra flour and jaggery in a bowl.
2 )Rub it with your fingers to break jaggery lumps and mix really well. It will take good 5-7 minutes. Be patients and make sure to rub really well, so there are no pieces of jaggery. If using powdered jaggery then skip this step.
3) Melt the ghee in a small saucepan or in the microwave. Ghee should be warm to touch (not hot). Add into flour-jaggery mixture.
4) Again mix well with your fingertips. If it looks dry then add ½ tablespoons of ghee at a time, mix and see. Why use warm ghee? It will melt the jaggery, you will get even sweetness in every bite and also flour gets a tiny bit of cooked.
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.
5) 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 it becomes more firm.
6) Repeat the same with the rest of the mixture and it will make 6 bajra ladoo.
💭Expert Tips:
- The quantity of ghee required purely depends on the quality and freshness of the flour.
- The ghee has to be warm only (not hot).
- There should not be any big pieces of jaggery in the mixture otherwise you’ll get uneven sweetness.
- Storage: kuler ladoo stays fresh for 4-5 days at room temperature in an airtight container.
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Kuler Recipe (Bajra Ladoo)
Ingredients
- ¾ cup Bajra flour (Millet flour) *see notes
- ⅓ cup Jaggery (Gur) powdered or grated
- 4-5 tablespoons Ghee (Clarified butter) melted and warm
Instructions
- Take bajra flour and jaggery in a bowl. Rub it with your fingers to break jaggery lumps and mix really well. It will take good 5-7 minutes. Be patients and make sure to rub really well, so there are no pieces of jaggery. If using powdered jaggery then skip this step.
- Melt the ghee in a small saucepan or in the microwave. Ghee should be warm to touch (not hot). Add into flour-jaggery mixture.
- Again mix well with your fingertips. If it looks dry then add ½ tablespoons of ghee at a time, mix and see.
- 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.
- 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.
Notes
- If you are in India, you will easily get freshly ground millet flour from nearby local flour mill shops.
- If you are living abroad then I doubt that you will get really fresh flour. In that case, dry roast the flour for few minutes on medium-low heat and then use. Otherwise, kuler will taste slightly bitter.
- The quantity of ghee required purely depends on the quality and freshness of the flour.
- The ghee has to be warm only (not hot).
- There should not be any big pieces of jaggery in the mixture otherwise you’ll get uneven sweetness.
- Storage: Kuler stays fresh for 4-5 days at room temperature in an airtight container.
Nirupama
I've made this twice already and it is so yummy! Thank you for one of the easiest recipes of laddoos!
Kanan Patel
Very glad that you are enjoying. Thank you for the review.