Kuler Ladoo Recipe

Kuler Ladoo is popular Gujarati sweet dish. Normally, it prepared in Nag Panchami festival. Kuler Ladoo Recipe has just three ingredients, no cooking and very easy to make.

Kuler Ladoo is known as “Bajara Ni Kuler” in Gujarat. It is very easy to make yet very healthy sweet dish. The day of Nag Pancham is dedicated to Serpent God and people worship snakes as representative of myriad Serpent Gods in Hinduism e.g. Vasuki, Adishesha and Ananta. Devotees keep fasting on this day and eat only Kuler Ladoo; five grain Sprouts during puja on Nag Pancham in Gujarat.

In Gujarat, Nag Pancham is observed on Krishna Paksha Panchami during Shravan month in Gujarati calendar. It is observed three days before of Krishna Janmashtami. In Gujarati calendar, lunar month starts after Amavasya i.e. with no moon day. Hence as per Purnima calendar followed in north Indian states, Nag Pancham in Gujarat is observed during Bhadrapada month.

Ingredients:
• 1 cup Bajara Flour/Pearl Millet Flour
• ½ cup Melted Ghee
• ½ cup Finely Grated Jaggery/Gud

Method:
1. In a mixing bowl add bajara flour, ghee and finely grated jaggery.
2. Mix it and rub the mixture using hand palm so everything will be combined properly.
3. Then take small amount of mixture and make a small medium sized ball (lemon size).
4. Follow the same step and make more ladoos using the prepared mixture.
5. Place the prepared ladoo into the airtight container upto 2-3 weeks.

Tips:
• You can add cardamom powder if you want.
• Add little more ghee if it is difficult to roll a Ladoo.

Kuler Ladoo Recipe

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Kuler Ladoo is popular Gujarati sweet dish. Normally, it prepared in Nag Panchami festival. Kuler Ladoo Recipe has just three ingredients, no cooking and very easy to make. Kuler Ladoo is known as “Bajara Ni Kuler” in Gujarat.

Author: Binjal Pandya

Recipe type: Dessert

Cuisine: Indian

Serves: 6-7

Ingredients

• 1 cup Bajara Flour/Pearl Millet Flour
• ½ cup Melted Ghee
• ½ cup Finely Grated Jaggery/Gud

Instructions

1. In a mixing bowl add bajara flour, ghee and finely grated jaggery.
2. Mix it and rub the mixture using hand palm so everything will be combined properly.
3. Then take small amount of mixture and make a small medium sized ball (lemon size).
4. Follow the same step and make more ladoo using prepared mixture.
5. Place prepared ladoo into the airtight container upto 2-3 weeks.

Notes

• You can add cardamom powder if you want.
• Add little more ghee if it is difficult to roll a Ladoo.

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