Kuler Ladoo Recipe (Bajra Ladoo Recipe)
Kuler ladoo recipe - It is made from just three ingredients Black millet flour, jaggery and clarified butter.
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 6 no.
- ¾ cup Bajra flour (Millet flour) **see notes
- 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
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 the rest of them similarly.
** 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.
Serving: 1ladoo | Calories: 170kcal | Carbohydrates: 20.9g | Protein: 2g | Fat: 9.2g | Saturated Fat: 5.3g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 86mg | Fiber: 1.5g | Sugar: 7.8g
*Nutrition information is a rough estimate for 1 serving
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