Name: Kuler Ladoo
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅓ cup Pearl Millet Flour, Bajra flour, finely milled; 2¾ tbsp Jaggery, finely grated or powdered; 1⅔ tbsp Ghee, warm/melted

10 mintotal

Prep 5 min · Cook 5 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

⅓ cupPearl Millet FlourBajra flour, finely milled
2¾ tbspJaggeryfinely grated or powdered
1⅔ tbspGheewarm/melted

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Sieve the raw pearl millet flour (bajra) directly into a wide mixing bowl to aerate it and break apart any compacted lumps.
Introduce the finely grated jaggery to the flour. Using your fingertips, rub the jaggery firmly into the flour until the mixture resembles a uniform, sandy texture.
In a separate small tempering pan, gently warm the ghee until it just liquefies. Do not bring it to a simmer.
Gradually pour the warm ghee over the flour blend. Mix initially with a spatula, transitioning to your hands to knead and bind the ingredients cohesively.
Take a portion of the mixture in your palm and press it firmly into a dense, round ladoo. If it crumbles, add a little more warm ghee.
Once shaped, these raw, nutrient-dense ladoos are immediately ready for consumption. Store the rest in an airtight vessel.

How to tell it's done

Earthy, slightly grainy texture that melts cohesively with the richness of ghee.

Getting it right

Tip

Authentic Kuler relies on completely raw bajra flour. Do not roast the flour; the raw earthy taste mixed with jaggery and ghee is its signature trait.

What to serve it with

Perfect as an instant evening energy booster or a traditional Shitala Satam offering.

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