Kuler Ladoo

5 from 1 vote

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.

Prep Time15

Cook Time0

Total Time15

Course: Sweets

Cuisine: Gujarati, Indian

Diet: Vegetarian

Servings:

Calories: 209kcal

Author: Smruti

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