Kuler Ladoo Recipe (5 minutes)

ByHayley Dhanecha Updated on Authentic Gujarati Recipes
Jump to RecipeRate this Recipe
5 from 2 votes
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

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

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

Kuler Ladoo (Kuler)

Print Recipe Pin Recipe
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 minutes
Total Time 5 minutes
Servings 6 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

Serving: 1ladoo | Calories: 176kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Calcium: 6mg | Iron: 1mg

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.

Share on Facebook Pin This Recipe

More Authentic Gujarati Recipes

Hi! I'm Hayley. Many of these recipes are inspired by my Mum's upbringing in India and my Dad's East-African Indian influence. This British-Asian background allows me to explore the culinary best of both worlds.

Similar Posts

10 Comments

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

    Reply

    1. I never seen roasted flour in this dish..I think next time I'll try with roasted flour. Thank you for the comment !

      Reply

  5. 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.

    Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published.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

Recipe Rating