Name: Kuler Ladoo (Kuler)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup bajra flour (pearl millet flour); 1/4 cup jaggery (grated); 1/4 cup ghee

Kuler Ladoo Recipe (5 minutes)

5 from 2 votes

Updated: Feb 18, 2025 by Hayley Dhanecha · This post may contain affiliate links · 10 Comments

Kuler Ladoo or Kuler na Ladwa are a Gujarati specialty made from Bajri or Pearl Millet. These ladoos are made with just three simple ingredients and require no cooking!

Kuler ladoo served on a plate next to kitchen napkin

Kuler can be made in Gujarati households for many different occasions. My Mum says that my Grandma would make Kuler especially during the winter.

Kuler is also made during Nag Panchmi and Sheetla Satam- a festival that falls in the month of Shravan.

We also make Bajri Na Vada, Doodh Pak and Bhel Puri along with Kuler.

Ingredients for Kuler Ladoo

Bajri flour (millet)
Jaggery grated or powdered
Ghee

How to make Kuler Ladoo

Mix everything in one bowl.

Give it a good rub, you can see the mixture will become one mass.

If you feel the mixture is dry, add one teaspoon ghee at a time

Make ping pong size balls.

Offer to god and have it as prasadam.

You can store this in an airtight container for 2-3 days.

7 Kuler na ladwa on a black plate garnished with nuts

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📖 Recipe

Kuler ladoo served on a black plate and garnished with pistachio and rose petals

Kuler Ladoo (Kuler)

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Kuler Ladoo or Kuler na Ladwa are a Gujarati specialty made from Bajri or Pearl Millet. These ladoos are made with just three simple ingredients and require no cooking!

Course Indian sweet

Cuisine Gujarati, Indian

Prep Time 5

Total Time 5

Servings ladoo

Author Hayley Dhanecha

Ingredients

1 cup bajra flour pearl millet flour
¼ cup jaggery grated
¼ cup ghee

Instructions

Mix all ingredients in one bowl.
Give it a good rub, you can see the mixture will become one mass.
If you feel the mixture is dry, add one teaspoon ghee at a time
Make ping pong size balls.
Offer to god and have it as prasadam.
You can store this in an airtight container for 2-3 days.

Video

Notes

You may use powdered jaggery too.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Comments

Anonymous says

January 08, 2013 at 3:31 pm

Hi dont you roast the flour first? We dry roast the flour for few mins and the process is same as urs

- jcookingodyssey says
  
  January 08, 2013 at 6:43 pm
  
  I never seen roasted flour in this dish..I think next time I'll try with roasted flour. Thank you for the comment !
  
Simona Carini says

September 01, 2012 at 3:47 pm

A sweet tradition, indeed. Thank you for contributing to Cooking with seeds.

Spice up the Curry says

August 08, 2012 at 12:46 pm

i always love this.. we call it KULER.. just awesome

Torviewtoronto says

August 07, 2012 at 5:56 pm

the fudge looks fabulous I made something with Millet that we enjoyed 🙂

Mina Joshi says

August 07, 2012 at 10:16 am

I make it just like you too. this post brings back memories of my mum amd MIL making the kuler...and also all the festivals in the shravan month.

divyagcp says

August 06, 2012 at 10:18 pm

Delicious ladoos.. Guilt free dessert.

Divya's Culinary Journey

Kavitha says

August 06, 2012 at 6:49 pm

healthy and yummy laddoo 🙂

Indian Khana says

August 06, 2012 at 1:39 pm

Yum n healthy ....looks gud

Hamaree Rasoi says

August 06, 2012 at 12:05 pm

nice yummy ladoos to enjoy on auspicious day..