4-5tablespoonsGhee (Clarified butter)melted and warm
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.
*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.
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.