• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Indian Cuisine » Gujarati

    Kuler Recipe (Bajra Ladoo)

    Published: Aug 6, 2020 · Last Modified: Aug 6, 2020 by Kanan Patel / 16 Comments

    Jump to Recipe Pin Recipe
    6 bajra ladoo on a plate with text 'bajra ladoo' for pinterest

    Kuler Recipe - These are Gujarati style Bajra Ladoo. These are easy-to-make, no-cook dessert made with only 3 ingredients.

    6 bajra ladoo on a plate with rose petals on side as a garnish
    Jump to:
    • ❤️Why I Love This Recipe
    • Kuler Made On Three Occasions
    • 🧾Ingredients
    • 🍳Step By Step Photo Instructions 
    • 💭Expert Tips:
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️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

    1. 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.
    2. Kuler recipe is also made during before-wedding functions (in villages only nowadays)
    3. 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.

    image of ingredients used in kuler. Shows bajra flour, jaggery, ghee

    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.

    Collage of 6 steps shows adding, mixing bajra flour, jaggery. Adding and mixing ghee, shaping 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.
    Close up image of kuler ladoo with one bite taken

    Check Out More Ladoo Recipes

    • Coconut ladoo
    • Besan ladoo
    • Boondi ladoo
    • Rava besan ladoo
    • Rava ladoo

    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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    6 bajra ladoo on a plate with rose petals on side as a garnish
    Print Pin

    Kuler Recipe (Bajra Ladoo)

    4.67 from 6 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kuler Recipe - These are Gujarati style Bajra Ladoo. These are easy-to-make, no-cook dessert made with only 3 ingredients.
    Author: Kanan
    Course: Dessert
    Cuisine: Gujarati,Indian
    Calories: 190kcal
    Servings 6
    Prep Time 14 minutes
    Cook Time 1 minute
    Total Time 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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

    *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.
    Recipe Notes
    • 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.

    Nutrition

    Serving: 1g | Calories: 190kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Calcium: 6mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Rava Modak (Suji Modak)
    Janmashtami Recipes (Prasad + Fasting) »
    561 shares
    • Facebook452
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    1. Nirupama

      December 21, 2020 at 11:38 am

      I've made this twice already and it is so yummy! Thank you for one of the easiest recipes of laddoos!5 stars

      Reply
      • Kanan Patel

        December 22, 2020 at 12:51 pm

        Very glad that you are enjoying. Thank you for the review.

        Reply
    2. Daksha

      August 13, 2017 at 2:34 am

      Made the Kuler and it turned out perfect! I think I needed to add a little more ghee. Am pleased with the result. Thanks for posting this recipe.4 stars

      Reply
      • Kanan

        August 15, 2017 at 2:31 pm

        glad to know that kuler came out good,

        Reply
    3. Bina Parmar

      August 23, 2016 at 2:06 pm

      Mam you are an inspiration!! I am in love with your recipes and website.. always check your website while cooking any new gujarati dish.. thank you so much for your recipes

      Reply
      • Kanan

        August 23, 2016 at 4:22 pm

        Thank You for your positive comment.
        Glad that you find the recipes helpful

        Reply
    4. Sandip

      January 16, 2016 at 11:56 pm

      Finally I found Receipe of kuler laddu, as you stated my mom does same thing, take this and that and mix it throughly etc. I liked the way put details in your Receipe. Well done, I loved cooking and being male, website like yours were very helpful. Thank-you and keep posting new items, keep up with good work.5 stars

      Reply
      • Kanan

        January 17, 2016 at 9:07 am

        That's true. Moms are experienced cooks, so they always go by andaaz.
        Glad to know that recipes are helpful to you. Of course I will be sharing more and more recipes

        Reply
    « Older Comments
    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry