❤️ Why I Love This Bajra Ladoo Recipe
It is quick to make. Bajra ladoo gets ready in 15 minutes or less! These are perfect for winter weather. One ladoo a day is BEST for kids. Bajra flour is very nutritious and ghee increases the strength, beauty and luster which is good for growing kids. I have tried this kuler recipe so many times and come up with the perfect ingredient ratio. Now it works perfectly for me. It should work for you too. These bajra ladoo have the right amount of ghee to hold the ladoo (not too greasy!!).
Kuler Made On Three Occasions
🧾 Ingredient Notes For Kuler Recipe
Here is the pic of the ingredients required to make bajra ladoo (kuler recipe). You’ll need only three ingredients (Bajra flour, jaggery and ghee). And the end result is superb.
Bajra flour: Also, known as pearl millet flour. Try to use fresh flour since we are not cooking it. If you are in India, you will easily get freshly ground millet flour from nearby local flour mill shops. If you are living abroad then I doubt that you will get really fresh flour. In that case, dry roast the flour for few minutes on medium-low heat and then use. Otherwise, kuler will taste slightly bitter. Jaggery: Make sure to crumble or grate the jaggery to very fine pieces (please no big chunks). If possible use powdered jaggery. Ghee: In the above pic, you’ll see the room temperature semi-solid form of ghee. But in the recipe, you will have to melt and warm the ghee.
👩🍳 How To Make Kuler Ladoo Recipe? (Stepwise)
- Take bajra flour and jaggery in a bowl. 2 )Rub it with your fingers to break jaggery lumps and mix really well. It will take good 5-7 minutes. Be patients and make sure to rub really well, so there are no pieces of jaggery. If using powdered jaggery then skip this step.
- Melt the ghee in a small saucepan or in the microwave. Ghee should be warm to touch (not hot). Add into flour-jaggery mixture.
- Again mix well with your fingertips. If it looks dry then add ½ tablespoons of ghee at a time, mix and see. Why use warm ghee? It will melt the jaggery, you will get even sweetness in every bite and also flour gets a tiny bit of cooked.Continue ‘add ghee and mix process’ till all the mixture comes together. By looking at it, it looks crumbly. But when you press with your hand it will come together.
- Now take some mixture in your hand, press it with your palm so it becomes firm, and then shape into the ladoo by rotating it in your palm. Make walnut-sized balls out of it. once ghee cools down completely it becomes more firm.
- Repeat the same with the rest of the mixture and it will make 6 bajra ladoo.
💭 Expert Tips For Perfect Bajra Ladoo
The quantity of ghee required purely depends on the quality and freshness of the flour. The ghee has to be warm only (not hot). There should not be any big pieces of jaggery in the mixture otherwise you’ll get uneven sweetness. Storage: kuler ladoo stays fresh for 4-5 days at room temperature in an airtight container.
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