Kuler Ladoo or Kuler na Ladva or Bajra ni Kuler is a popular and authentic Indian Gujarati sweet dessert made with just 3-ingredients – Bajra/Pearl millet flour, jaggery and ghee/clarified butter. The perfect ghee and jaggery ratio in the recipe will give you a nice ladoo texture and balanced sweetness.
All three ingredients are a powerhouse of nutrition. This recipe is Gluten-free, easy, hassle-free, instant, and requires no cooking, so it is perfect for beginners.
Hindu People in India usually make these Kuler or Bajra Ladoo during the month of Shravan as prasad of Nag Panchmi festival and offer it to Nag Devta (Snake God). This recipe is popular during the Sitla Satam Festival, Diwali, and Winter season. They taste great with fresh coconut !! Don’t forget to try this delicious combo !!
Bajra/Pearl millet flour is very healthy and nutritious for Expecting moms, adults, and growing kids. Bajra is a rich source of insoluble fiber acting as prebiotic in our gut, which helps in keeping digestion on-check and also avoid overeating. It manages diabetes, aids in weight loss, and keeps the heart-healthy. Bajra is rich in iron, calcium, omega-3, phosphorus, and essential phytochemicals.
Traditionally, people make bajra ni kuler with just 3-ingredients, but if you don’t like jaggery, then replace it with boora ( castor sugar ) / misri. You can also add chopped nuts of your choice. If you like cardamom or dry ginger powder, then you can add it for more flavor. I don’t prefer to experiment and love to enjoy the natural and traditional taste.
How to store Bajra Ladoo :
You can store Kuler ladoo at room temperature in an airtight container for 3-4 days. Also, it stays fresh up to 1 week in the refrigerator, so whenever you feel like munching them, then warm the kuler ladoo in the microwave and enjoy it.
Here is the video recipe of the Kuler Ladoo :
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- Bajra flour - 1 cup
- Jaggery - ⅓ - ½ cup grated, as per taste
- Ghee - ¼ cup, melted
- Melt the ghee and keep it aside.
- Grate the jaggery and keep it aside.
- In a mixing bowl, add bajra flour and jaggery.
- Mix well using fingertips. If there are any big chunks of jaggery, break them.
- Once the jaggery spread evenly, gradually add melted ghee.
- The amount of ghee depends on the type of flour. So do not add all at a time.
- Once the ladoo mixture reaches binding consistency, make a medium size ladoos.
- Store this kuler ladoos and enjoy them during festival days with fresh coconut!!