Kuler Ladoo

Kuler Ladoo is a Gujarati recipe made with Bajri (pearl millet) flour and jaggery. These no-cook ladoos come together in 15 minutes and are absolutely delicious!

They are great for Indian festivals, celebrations or to have in Winters.

Indian calendar is full of festivals for each season, occasion and reason! There are SO many different days with different importances throughout the year.

My fondest memories of festivals have to be the ones that I celebrated with my family in India when I was a child. My grandmother was an expert at traditions and she would guide us all through all the important days. Plus, she was always enthusiastic about all the festivities herself.

The month of Shravan, a holy month is the one with a lot of big and small festivals. In this month there are days that we make specific recipes. Today's post is one of them.

A traditional ladoo made with bajri flour, Kuler is made on Nag Panchami, Sitla Satam etc. Apart from being a no-cook recipe it is one that needs no knife etc. As there are households that are particular about these traditions, this recipe is perfect for everyone.

What is Kuler Ladoo

A delicious ladoo made with three ingredients; Kuler is a sweet that we make on special days.

Nag Panchami, a day to worship the snake Gods and Sitala Satam, a day when we worship Goddess Sitala are two popular occasions that we make these Kuler Ladoo.

However, not just for festivals, these kuler ladoos are great throughout Winters. We use pearl millet flour, jaggery and ghee to make these. All these ingredients are perfect for winters.

Moreover do not need a knife to make as we do not cut anything. We can break jaggery using palms or mortar pestle. Then all we need to do is mix and roll.

This Recipe of Kuler Ladoo

• Comes together in under 15 minutes. It is probably one of the quickest and easiest ladoo recipe I have ever come across.
• It is full of healthy ingredients that are great for the body. Plus super delicious.
• These are great for kids but in moderation. As we use raw flour here, please do not over consume these.
• Kuler ladoos have ghee but we do not use too much of it as the ladoo will break apart.
• Moreover add seeds, nuts or other flours if you like. These do taste great in the ladoos plus make them delicious.

Video Recipe

Ingredients

Bajri Flour: The prime ingredient in the recipe is bajri or pearl millet. I like to use this one here in US.

As these ladoos are not cooked, try and use fresh flour. Dated flour tends to make the ladoos bitter.

If you have access to freshly ground bajri flour, that tastes the best. In case freshly milled flour is not available use flour that is recently packed. If it smells stale, dry roast for 1 minute.

Jaggery: I use jaggery for the recipe. Because we need to mash the jaggery and mix it with bajri flour, use soft jaggery for the recipe.

If the jaggery is hard, mash with mortar pestle or grate with a fine grater.

Ghee: Ghee adds to the flavor, texture and taste of this recipe. We use it as a binding agent for the flour and jaggery. However adding a lot of ghee will not help with bringing the ladoos together.

One can use warm ghee to make the ladoos. If you are making them for Sitla Satam when we do not use the stove, use room temperature ghee.

The ghee will soften with the heat from rolling. I like to make this ghee recipe for all my sweets.

In addition adding nuts, dried rose petals and seeds like poppy seeds and sesame seeds is an option too.

Step by Step Instructions to make Kuler Ladoo

1- Mash the jaggery using mortar pestle. Alternatively grate the jaggery.

2- In a plate take bajri flour. Add jaggery and keep mashing the leftover chunks of jaggery while mixing.

3- Then as the jaggery starts to become smooth, add ghee.

4- Keep mashing and mixing till a smooth flour jaggery mixture is formed.

5- Add more ghee in case the dough does not come together. Make a soft dough.

6- Finally make small sections of the dough and roll to form smooth ladoos.

Enjoy as is or top with slivered nuts and rose petals.

Tips and Notes

• Use fresh bajri flour for the recipe. Dated flour tends to make the ladoo bitter.
• Before starting, ensure that the jaggery is soft and mashed or grated well. This is because hard jaggery will remain in tiny bits and not get mixed completely.
• Moreover the ladoos with nuts, seeds or rose petals. Alternatively, add these in the ladoo for taste and flavor.
• These ladoos will remain fresh for 1-2 days on the countertop or 5-6 days in the refrigerator.

More Traditional Indian Sweets

If you are looking for other Indian recipes, these sweets are amazing and easy to make.

• Kaju Paan: A delicious take on Kaju Katli, this one has paan in it and makes a delicious sweet for any occasion.
• Besan Ladoo: A must-have for occasions and events, besan ladoo is SUPER easy to make and always delicious. Moreover it needs only a handful of ingredients and is quick to make.
• Milk Powder Barfi: An easy treat made with milk powder and a few other ingredients, barfi is loved by everyone on festivals. However, it is super easy to make!