Kuler ladoo recipe – It is made from just three ingredients Black millet flour, jaggery and clarified butter.
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.
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):
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. 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.
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.
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.
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.
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.
8) Repeat the same with rest of the mixture and it will make 6 ladoos.
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
Ingredients
- ¾ cup Bajra flour (Millet flour) **
- ⅓ 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:
- Take bajra flour and jaggery in a bowl.
- 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.
- 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).
- Add warm ghee to the flour-jaggery mixture. Start with 3 tablespoons of ghee, if needed we will add more ghee.
- Now mix well with your fingertips. If it looks dry add another ½ tablespoon of ghee and mix.
- 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.
- 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.
- Shape rest of them similarly.
Notes
- 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.
Daksha
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.
Kanan
glad to know that kuler came out good,
Bina Parmar
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
Kanan
Thank You for your positive comment.
Glad that you find the recipes helpful
Sandip
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.
Kanan
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