• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Herbivore Cucina

  • Recipe Index
  • Indian
  • Instant Pot
  • Air-Fryer
  • International
  • Cakes & Bakes
  • More..
    • Featured
menu icon
go to homepage
  • About Me
  • Recipe Index
  • Instant Pot
  • Contact
  • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About Me
    • Recipe Index
    • Instant Pot
    • Contact
    • Web Stories
  • Get Social

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Sweets

    Published: Jul 28, 2022 · Modified: Jul 7, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Kuler Ladoo

    Jump to Recipe Jump to Video Print Recipe

    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.

    Kuler Ladoos in basket topped with pistachio and rose petals with rose petals and a candle in the background on a white board.

    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 festive recipes always include some sweets like peda, ladoo and kheer.

    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.

    Jump to:
    • What is Kuler Ladoo
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • More Traditional Indian Sweets
    • Kuler Ladoo

    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.

    Why this recipe works

    • It comes together in under 15 minutes.
    • Kuler ladoo is the easiest ladoo recipe ever.
    • It is full of healthy ingredients that are great for the body.
    • Plus this one is super delicious.
    • These are great for kids but in moderation.
    • Kuler ladoos have ghee but we do not use too much of it as the ladoo will break apart. So it makes it perfect even on a diet.
    • Moreover add seeds, nuts or other flours if you like. These do taste great in the ladoos plus make them delicious.

    Ingredients and Substitutions

    Ingredients for Kuler Ladoo; jaggery, bajri flour and ghee in bowls on a black board.
    • Bajri Flour: The prime ingredient in the recipe is bajri or pearl millet. I like to use this bajri 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.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    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.

    Collage steps to make kuler ladoos; break jaggery apart and add it to bajri flour.

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

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

    Collage steps to make kuler ladoos; add ghee and mix everything together.

    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.

    Collage steps to make kuler ladoos; add more ghee and bring the ladoos together.

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

    A basket filled with Bajri jaggery ladoos; kuler ladoos topped with pistachios and rose petals.

    Expert 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 make 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.
    • As these are made with raw flour, make sure they are consumed in moderation.

    Recipe FAQs

    What do we need to make kuler ladoo?

    We need bajri flour, jaggery and ghee to make kuler ladoos. Nuts, rose and other ingredients can be added too.

    Can we consume raw bajri flour?

    We make kuler ladoo using raw bajri flour. It is okay to consume the flour raw but in moderation.

    When do we make kuler ladoo?

    Kuler ladoo is made for Sitala Satam, Nag Panchami and other festivals. Moreover, it is great through winters.

    Holding a kuler ladoo in palms with more ladoos in the background and some colorful rangoli beside it.

    More Traditional Indian Sweets

    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Kheer | Indian Rice Pudding
    • Pineapple Zarda Sweet Rice/ Meethe Chawal
    • Carrot halwa in a bowl topped with shredded nuts and rose petals with nuts on the side.
      Instant Pot Gajar Halwa

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Kuler Ladoos in basket

    Kuler Ladoo

    Smruti
    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 no-cook.
    They are great for Indian festivals, celebrations or to have in Winters.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Total Time 15 minutes mins
    Course Sweets
    Cuisine Gujarati, Indian
    Servings 8
    Calories 209 kcal

    Ingredients
      

    • 1 cup bajri flour
    • ½ cup jaggery
    • ¼ cup ghee (room temperature)

    Instructions
     

    • Mash the jaggery using mortar pestle. Alternatively grate the jaggery.
    • In a plate take bajri flour. Add jaggery and keep mashing the leftover chunks of jaggery while mixing.
    • Then as the jaggery starts to become smooth, add ghee.
    • Keep mashing and mixing till a smooth flour jaggery mixture is formed.
    • Add more ghee in case the dough does not come together. Make a soft dough.
    • Finally make small sections of the dough and roll to form smooth ladoos.
    • Enjoy as is or top with slivered nuts and rose petals.

    Video

    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.
    • Top the ladoos with nuts, seeds or rose petals. Alternatively, add these in the ladoo for taste and flavor.
    • The ladoos will remain fresh for 1-2 days on the countertop or 5-6 days in the refrigerator.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Serving: 1ladooCalories: 209kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 3mgPotassium: 91mgSugar: 13gCalcium: 17mgIron: 2mg
    Tried this recipe?Let us know how it was!

    More Sweets

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    About Me

    Smruti headshot

    This blog is dedicated to one of my greatest passions, Cooking. I have always loved to cook, especially trying out some unconventional recipes.

    Learn more about me →

    Delicious sweets to enjoy!

    • Strawberry cheesecake ice cream in a green bowl topped with mint, strawberries and graham crackers.
      No-Churn Strawberry Cheesecake Ice Cream
    • A brown plate with sooji halwa served topped with rose petals on top; with diyas on the background.
      Rava Sheera | Sooji Halwa
    • An oval bowl with carrot kheer; topped with nuts, rose petals and saffron with a spoon on the side and nuts in small bowls.
      Carrot Kheer ( Gajar Halwa Kheer)
    • Gulab Jamun cheesecake mix in phyllo cups topped with saffron and nuts.
      Gulab Jamun Cheesecake Bites
    • Ice Halva sheets placed on top of one another with diya and pistachios in the background.
      Bombay Ice Halva
    • Rava Ladoo in a plate topped with dried rose petals and silver foil with diyas in the background.
      Rava Ladoo

    Popular Recipes

    • Air Fryer noodles in a tray with vegetables
      Air Fryer Noodles
    • Rose Peda in plate
      Instant Rose Peda
    • Instant Pot Pickled Jalapeños
    • Front view of Papdi Chaat Dip
      Papdi Chaat Dip
    • Top view of chaat
      Khasta Kachori Chaat
    • glass with rose boba tea
      Rose Boba (Bubble) Tea

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Contact

    • Contact
    • About Me
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Herbivorecucina.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.